Mexican fish tacos

Name: Mexican fish tacos
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Ingredients: 475 g bag Waitrose Frozen Line Caught Cod Fillets, defrosted and drained; 185 g Cooks’ Ingredients Pibil Paste; 1 tbsp Cooks’ Ingredients Frozen Chopped Shallots; 1 nectarine, de-stoned and finely chopped; 1 Juice of lime; 28 g pack coriander, leaves only, roughly chopped; 156 g pack Old El Paso 12 Crunchy Corn Taco Shells; 250 g iceberg lettuce, shredded; 200 g pot guacamole

Flaky, flavoursome fish with juicy nectarine, crisp shredded lettuce and creamy guacamole, all encased in a crunchy taco shell.

4 out of 5 stars(1) Rate this recipe

HealthyHigh protein1 of your 5 a day

Serves4
CourseMain meal
Prepare20 mins
Cook25 mins
Total time45 mins

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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
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

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.