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    Mexican fish tacos

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    Mexican fish tacos

    • Children's
    • Preparation time: 20 minutes
    • Cooking time: 25 minutes
    • Total time: 45 minutes 45 minutes

    Serves: 4


    475g bag Waitrose Frozen Line Caught Cod Fillets, defrosted and drained
    185g jar Cooks’ Ingredients Pibil Paste
    1 tbsp Cooks’ Ingredients Frozen Chopped Shallots
    1 nectarine, de-stoned and finely chopped
    Juice of 1 lime
    ½ x 28g pack coriander, leaves only, roughly chopped
    156g pack Old El Paso 12 Crunchy Corn Taco Shells
    250g iceberg lettuce, shredded
    200g pot guacamole


    1. Preheat the oven to 200°C, gas mark 6. Place the fish in a shallow baking dish in a single layer. Add the pibil paste and a pinch of salt, turn to coat. Bake for 20 minutes or until opaque and cooked through (35 minutes if cooking from frozen).

    2. Meanwhile, for the salsa, mix the shallot with the chopped nectarine, lime juice, coriander and a pinch of salt. Set aside.

    3. Arrange the tacos upright in one or two baking dishes. Warm in the oven for 2-3 minutes.

    4. Using two spoons, gently pull the fish apart into small pieces and mix with the cooking sauce. Place the lettuce in the warm tacos. Spoon in the fish, then top with guacamole and salsa and serve immediately.

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