Chermoula cod tacos

Chermoula cod tacos

Soft flour tacos filled with flaky cod marinated in zesty chermoula, with soured cream, salsa and an optional chilli sauce on the side.

5 out of 5 stars(1) Rate this recipe
Low in saturated fatHigh protein1 of your 5 a day
  • Serves4
  • CourseMain meal
  • Prepare10 mins
  • Cook15 mins
  • Total time25 mins

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Ingredients

  • 2 x 240g cod fillets, each cut into 6 pieces
  • 2 tbsp Cooks' Ingredients Chermoula
  • 1 large mango, chopped into 1cm dice
  • 1 small red onion, finely chopped
  • 28g pack coriander, finely chopped
  • 2 limes, zest and juice of 1, 1 cut into wedges
  • 12 soft flour tacos (such as Gran Luchito Mexican Street Tacos Tortilla Wraps)
  • 100ml soured cream
  • sriracha chilli sauce, to serve (optional)

Method

  1. 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.

  2. 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.

  3. 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.

Cook’s tip

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.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,009kJ/ 476kcals

Fat

11g

Saturated Fat

2.4g

Carbohydrates

61g

Sugars

12g

Fibre

2.7g

Protein

31g

Salt

1.1g

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Overall rating (5/5)

5 out of 5 stars1 rating