Baked Cod Tacos with Avocado, Lettuce & Radish

Serves 4

Our Baked Cod Tacos are the absolute dream, providing a light dinner the whole family will enjoy. Swap the fish out for some meat or vegetarian alternatives if you fancy!

Time

30 minutes

Difficulty

Occasions

Tags:

Nutritional Information

k/cals per serving not identified.

Ingredients

Frylight Rapeseed Oil

8 small soft corn or tortilla wraps 

500g cod fillets (skinless), cut into bite size chunks

2 avocados, sliced

1 baby gem lettuce, thinly sliced

4 radish, thinly sliced

1 red chilli, thinly sliced

75g natural yoghurt

½ lime 

Lime wedges and coriander for serving

Method

  1. Put the cod into a bowl with the curry paste and stir together. 
  2. Heat the oven to 220°C / 200°C fan. Spray a roasting tray with Frylight and heat until the Frylight goes clear. Add the cod chunks to the roasting tray, spray again with Frylight and bake for 8-10 minutes until the cod is cooked through. 
  3. While the cod is cooking, heat a dry frying pan over a medium heat and put the wraps into the pan one by one for 20 seconds on each side to soften and warm up. 
  4. Make the yoghurt dressing by squeezing ½ lime into the yoghurt with a pinch of salt and mix.
  5. Once the fish is cooked you can build the tacos. Put a few cod chunks on top of each wrap, add some avocado, lettuce, radish and chilli. Drizzle over the yoghurt dressing and serve with extra lime wedges and coriander.