Dr Hazel Wallace’s crispy cod tacos recipe

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.

crispy cod tacos
Lizzie Mayson

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

  1. Preheat the oven to 240C/220C fan/gas 8 and line a baking tray with baking parchment.
  2. Slice the fish fillets into large chunks.
  3. 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.
  4. Warm the taco shells or tortillas in the oven for a few minutes while it’s still warm.
  5. For the salsa, combine all the ingredients in a bowl.
  6. Lay out the lettuce, salsa, avocado and additional extras.
  7. 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
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.