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Spicy cod tacos
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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 briefly in a spice blender and scatter over. Serve with any remaining salsa and lime wedges.
Typical values per serving:
This recipe was first published in September 2013.