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£19.80/kgPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Preheat the oven to 200ºC, gas mark 6. Toss the cod with the chermoula paste in a bowl and leave to marinate while you make the salsa. Combine the mango, onion, most of the coriander and lime zest and juice in a small bowl. Season.
Spread the cod out in a tin lined with baking parchment. Season with salt, then bake for 10-12 minutes until cooked through and flaking apart. Warm the tacos in the oven for the final 2 minutes.
Divide the cod between the tacos, scatter over the remaining coriander and serve with the lime wedges, soured cream and chilli sauce (if using) on the side for spooning over.
This recipe also works well served with rice or couscous instead of the tacos. Some of our blends of rice would be particularly tasty, such as the pouches of ready-cooked wholegrain, wild and red rice – just pop a pack or two in the microwave to heat through and serve.
Typical values per serving when made using specific products in recipe
Energy | 2,009kJ/ 476kcals |
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Fat | 11g |
Saturated Fat | 2.4g |
Carbohydrates | 61g |
Sugars | 12g |
Fibre | 2.7g |
Protein | 31g |
Salt | 1.1g |
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