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Eat in the Hand Fish Tacos

By Morrisons
Stack and fill these easy-to-eat Colombian style tacos. Perfect to eat al fresco! You can prepare the filling ahead of time, and pack the tacos seperately - filling the taco shells just before eating will help keep them…
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Time and servings

Total time
Prep time
Cooking time

Ingredients

11 total
  • 2 tablespoons of fresh coriander, chopped
  • 150 g of natural yogurt
  • 1 large of red onion, peeled and finely diced
  • 1 large of iceberg lettuce, halved and shredded
  • 300 g of cod loin
  • 1 whole of avocado, sliced
  • 1 large of pineapple, halved
  • 2 tablespoons of desiccated coconut
  • 1 tbsp of olive oil
  • 1 whole of lime, juice only
  • 8 whole of taco shells

Method

8 steps

  1. Step 1

    Preheat the grill to high.

  2. Step 2

    Place the cod loin on a baking tray, drizzle with 1 tbsp olive oil and season.

  3. Step 3

    Grill for 20 minutes or until cooked through and the fish flakes easily with a fork.

  4. Step 4

    Meanwhile, in a bowl, mix 150g natural yogurt with the zest of 1 lime, the pineapple, desiccated coconut, red onion, fresh coriander and season.

  5. Step 5

    If you're eating the tacos warm and right away, warm 8 taco shells under the grill for 2 mins. Alternatively pack these up with the rest of your picnic.

  6. Step 6

    When you're ready to stuff the tacos, add a teaspoon of pineapple salsa to each shell.

  7. Step 7

    Divide the shredded Iceberg lettuce and avocado, sliced, between the tacos and top with more salsa.

  8. Step 8

    Flake in the cod. Garnish with fresh coriander and lime wedges and Tabasco sauce if desired.