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    Quick fish tacos

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    Quick fish tacos

    Serves: 4


    Old El Paso 12 Crunchy Taco Shells
    3 Waitrose Classic Vine Tomatoes, diced
    ¼ cucumber, diced
    1 small red onion, finely sliced
    28g pack fresh coriander, chopped
    1 avocado, finely chopped
    Juice of 2 limes
    400g essential Waitrose Cod Fillets, skin removed and chopped into large chunks
    1 tbsp essential Waitrose Olive Oil
    2 tsp Bart Blends Fajita seasoning
    2 tbsp Cooks’ Ingredients Jalapeño Peppers
    Lime wedges, to serve


    1. Preheat the oven to 200ºC, gas mark 6. Place the taco shells in the oven for 5 minutes until crisp.

    2. Mix the tomatoes with the cucumber, red onion, coriander, avocado and lime juice, season and set aside. Meanwhile, toss the fish in a bowl with the olive oil and the fajita mix, stir to coat and then fry in a large non-stick pan for 2-3 minutes on each side until cooked through and flaking.

    3. Spoon the spiced cod into the tacos and top with the salsa. Blitz the jalapeño peppers in a spice blender and scatter over. Serve with any remaining salsa and lime wedges.

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