zoom John Whaite's Fish tacos

    Save to your scrapbook

    John Whaite's Fish tacos

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory

    John Whaite's Fish tacos

    Makes: 4

    Ingredients

    For the fish
    600g cod fillets, cut into 1-inch chunks
    2tsp ground cumin
    1tsp ground coriander
    1tsp coarse black pepper
    1tsp sea salt flakes (or ½ tsp table salt)

    For the salsa
    ½ cucumber, finely diced
    1 fat red chilli, finely chopped
    100g pineapple, finely diced
    Juice of 1 lime

    For the guacamole
    2 very ripe avocados
    6 cherry tomatoes, roughly chopped
    3 springs onions, very finely chopped
    Juice 1 lime
    Small handful roughly chopped coriander

    To Finish
    4 small wheat tortillas 

    Method

    1.  Preheat the oven to 200C/180C fan/gas mark 6. Place the cod into a bowl and add the other ingredients. Toss together until the fish is well coated, then scatter onto a roasting tray and roast for 10-15 minutes, just until cooked through.

    2.  For the salsa, simply toss everything together into a bowl with salt and pepper to taste.

    3.  To make the guacamole, squeeze the avocado over a bowl so the flesh falls out – this is very satisfying. Remove the stones. Add the remaining ingredients, again with salt and pepper to taste, and use a spoon to ‘cut’ everything together – I like my avocado to stay fairly chunky, but you can make it looser if preferred.

    4.  To assemble, take a tortilla and warm it briefly over a hot dry frying pan. Spread a little guacamole down the centre, flake over some cod, and then spoon over some salsa. Wrap and devour. 

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    0 stars

    Glossary