Crunchy Fish Tacos

Juicy chunks of fresh cod on a bed of crisp lettuce, served inside a twice cooked crunchy taco shell with tangy salsa and chunky guacamole.
  • Spice Level Mild
  • Ingredients 7


  • 1 Old El Paso™ Taco Kit
  • 600 g cod or haddock, skinned and cut into small chucks
  • 1/2 a lime
  • 1 small head of lettuce, shredded
  • 1 tbsp corn oil
  • A handful of fresh coriander
  • Chunky guacamole on the side


  • Knock up these fish tacos by laying the meaty chunks of fresh cod in a large bowl and sprinkle over the Garlic & Paprika seasoning mix. Gently shake the bowl to evenly coat the fish in seasoning mix.
  • Heat a drizzle of oil in a large pan and fry the seasoned cod for 2-3 minutes each side until cooked through. Remove them from the heat, place in a bowl, cut into smaller strips and squeeze over the lime juice.
  • Warm the Crunchy Taco shells, following the instructions on the box. Then lay out the lettuce, salsa, guacamole and crunchy tacos, ready to fill your taco shells.
  • Get the whole family together and each grab a a warm crunchy taco shell and fill it with lettuce and fish before topping with some Squeezy Salsa, Chunky Guacamole and a sprinkle of freshly chopped coriander.