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Chermoula cod tacos
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2 x 240g cod fillets, each cut into 6 pieces
2 tbsp Cooks’ Ingredients Chermoula Paste
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 or Santa Maria Supersoft Plain Flour Tortillas)
100ml soured cream
Sriracha chilli sauce, to serve (optional)
1. 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.
2. 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.
3. 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.
Typical values per serving:
1 of your 5 a day; high in protein; low in saturated fat.
This recipe was first published in August 2020.