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