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Ingredients
475g bag Waitrose Frozen Line Caught Cod Fillets, defrosted and drained
185g Cooks’ Ingredients Pibil Paste
1 tbsp Cooks’ Ingredients Frozen Chopped Shallots
1 nectarine, de-stoned and finely chopped
1 Juice of lime
1/2 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
Method
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).
Meanwhile, for the salsa, mix the shallot with the chopped nectarine, lime juice, coriander and a pinch of salt. Set aside.
Arrange the tacos upright in one or two baking dishes. Warm in the oven for 2-3 minutes.
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.
Nutritional
Typical values per serving when made using specific products in recipe
Energy
1,846kJ/ 440kcals
Fat
18g
Saturated Fat
5.3g
Carbohydrates
39g
Sugars
12g
Fibre
5.2g
Protein
26g
Salt
1.7g
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