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Mexican fish tacos

Mexican fish tacos

By Emma Barbieri
20’ Prep time
25’ Cook time
45’ Total time
440 Calories
4 Serving

Summary

Flaky, flavoursome fish with juicy nectarine, crisp shredded lettuce and creamy guacamole, all encased in a crunchy taco shell.
Emma Barbieri 0 Followers

Step by Step

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Step 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).
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Step 2

Meanwhile, for the salsa, mix the shallot with the chopped nectarine, lime juice, coriander and a pinch of salt. Set aside.
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Step 3

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

Ingredient

  • Lime
    Lime
    1
  • Guacamole
    Guacamole
    200 grams
  • Iceberg lettuce
    Iceberg lettuce
    250 grams
  • Coriander
    Coriander
    28 grams
  • Nectarine
    Nectarine
    1
  • Waitrose frozen line caught cod fillets
    Waitrose frozen line caught cod fillets
    475 grams
  • Cooks’ ingredients frozen chopped shallots
    Cooks’ ingredients frozen chopped shallots
    1 tbsp
  • Cooks’ ingredients pibil paste
    Cooks’ ingredients pibil paste
    185 grams
  • Old el paso 12 crunchy corn taco shells
    Old el paso 12 crunchy corn taco shells
    156 grams

Nutrition Facts

View nutrition facts
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