Mexican fish tacos
Waitrose and Partners

Mexican fish tacos

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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  • 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


  1. 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).

  2. Meanwhile, for the salsa, mix the shallot with the chopped nectarine, lime juice, coriander and a pinch of salt. Set aside.

  3. Arrange the tacos upright in one or two baking dishes. Warm in the oven for 2-3 minutes.

  4. 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.


Typical values per serving when made using specific products in recipe


1,846kJ/ 440kcals



Saturated Fat












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Overall rating (4/5)

4 out of 5 stars1 rating