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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
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.
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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