Dr Hazel Wallace's crispy cod tacos recipe - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Dr Hazel Wallace’ s crispy cod tacos recipe By Dr Hazel Wallace - July 3, 2022 This is one of my go-to dinner-party dishes because everyone can build their own tacos and add their favourite fillings. For veggies or vegans you could use tofu or cauliflower, and for a meat option chicken works really well too. Lizzie Mayson SERVES 4 Source of iron, protein and fibre 12 corn tacos or tortillas 1 small head of lettuce, shredded 2 avocados, peeled, pitted and sliced For the crispy cod 4 x 500g skinless cod fillets 1 egg 60g ground almonds 40g oats 2 tbsp fajita seasoning For the salsa 2 large tomatoes, finely chopped 1⁄2 red onion, diced 1 garlic clove, grated 1 tbsp extra virgin olive oil Salt and black pepper Additional extras Sour cream, jalapeños, fresh coriander, lime wedges, grated cheese Preheat the oven to 240C/220C fan/gas 8 and line a baking tray with baking parchment. Slice the fish fillets into large chunks. Whisk the egg in a bowl, then put the ground almonds, oats and fajita seasoning into another bowl. Dip each fish finger into the beaten egg then into the almond and oat mix so that they are fully coated. Lay them on the lined tray and bake for 10 minutes. Warm the taco shells or tortillas in the oven for a few minutes while it’s still warm. For the salsa, combine all the ingredients in a bowl. Lay out the lettuce, salsa, avocado and additional extras. Grab a taco shell or tortilla and load it up with crispy cod and all your favourite toppings. Now buy the book The Female Factor by Dr Hazel Wallace will be published by Yellow kite on 7 July, priced £22. to pre-order a copy for £18.70 until 16 July go to mailshop.co.uk/books or call 020 3176 2937. Free UK delivery on orders over £20. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved