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John Whaite's Fish tacos
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For the fish
600g cod fillets, cut into 1-inch chunks
2tsp ground cumin
1tsp ground coriander
1tsp coarse black pepper
1tsp sea salt flakes (or ½ tsp table salt)
For the salsa
½ cucumber, finely diced
1 fat red chilli, finely chopped
100g pineapple, finely diced
Juice of 1 lime
For the guacamole
2 very ripe avocados
6 cherry tomatoes, roughly chopped
3 springs onions, very finely chopped
Juice 1 lime
Small handful roughly chopped coriander
4 small wheat tortillas
1. Preheat the oven to 200C/180C fan/gas mark 6. Place the cod into a bowl and add the other ingredients. Toss together until the fish is well coated, then scatter onto a roasting tray and roast for 10-15 minutes, just until cooked through.
2. For the salsa, simply toss everything together into a bowl with salt and pepper to taste.
3. To make the guacamole, squeeze the avocado over a bowl so the flesh falls out – this is very satisfying. Remove the stones. Add the remaining ingredients, again with salt and pepper to taste, and use a spoon to ‘cut’ everything together – I like my avocado to stay fairly chunky, but you can make it looser if preferred.
4. To assemble, take a tortilla and warm it briefly over a hot dry frying pan. Spread a little guacamole down the centre, flake over some cod, and then spoon over some salsa. Wrap and devour.
This recipe was first published in August 2016.