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Mexican fish tacos
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475g bag Waitrose Frozen Line Caught Cod Fillets, defrosted and drained
185g jar Cooks’ Ingredients Pibil Paste
1 tbsp Cooks’ Ingredients Frozen Chopped Shallots
1 nectarine, de-stoned and finely chopped
Juice of 1 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:
1 of your 5 a day/high in protein
This recipe was first published in July 2018.