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Ingredients
Method
- 500g cod fillets, cut into 12 pieces
- 2 tbsp chermoula
- 1 mango, cut into 1cm dice
- 1 chopped red onion
- 30g chopped coriander
- 2 limes, zest and juice of 1, the other cut into wedges
- 12 soft flour tacos
- 100ml soured cream
- Preheat the oven to 200C. Toss the fish chunks in the chermoula paste and set aside. Combine the mango, onion, lime zest and coriander in a bowl, season well, and set aside.
- Spread the cod on a lined baking tray and season. Bake for 12 mins, and warm the tacos in the oven for 2 mins. Divide the fish between the tacos and serve with the mango salsa, soured cream, and any other sauces and sides you fancy.
25 mins
4 serving
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