Eat in the Hand Fish Tacos
By Morrisons
Published on 23 June 2021
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 crisp.Time and servings
25 minsTotal time
5 minsPrep time
20 minsCooking time
Ingredients
- 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
Step 1
Preheat the grill to high.Step 2
Place the cod loin on a baking tray, drizzle with 1 tbsp olive oil and season.Step 3
Grill for 20 minutes or until cooked through and the fish flakes easily with a fork.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.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.Step 6
When you're ready to stuff the tacos, add a teaspoon of pineapple salsa to each shell.Step 7
Divide the shredded Iceberg lettuce and avocado, sliced, between the tacos and top with more salsa.Step 8
Flake in the cod. Garnish with fresh coriander and lime wedges and Tabasco sauce if desired.