Easiest ever fish tacos
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BBC Good Food's quick and easy Mexican sharing feast takes barely any effort. Just roast the cod with spicy chipotle and lime, then load into corn shells with crunchy slaw.
Points to remember:
- Heat oven to 200C/180C fan/gas 6. Slice 2 skinless cod fillets into 2cm chunks and toss with 2 tbsp chipotle paste, ½ tbsp olive oil and ½ lime, juiced. Leave to marinate while you make the slaw.
- Place a bag of stir-fry vegetable ribbons, 2½ tbsp mayonnaise, 1 tbsp wholegrain mustard and 2 tsp cider vinegar. Season, toss and set aside.
- Put the cod on a baking tray and roast for 10-12 mins until flaking apart. About 4 mins before the cooking time is up, put 4 taco shells on a separate tray in the oven to warm through.
- Serve the tacos filled with the cod and a spoonful of the slaw. Serve the extra slaw on the side.
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