• 1 Jar Bay’s Kitchen Spicy Mexican Sauce
• 8-12 Gluten free corn tacos / tortillas
• 350g Cod, or other white fish
• 200g Courgette
• 120g Vine tomatoes
• 100g Avocado, approximately ½ avocado
• 100ml Sour cream (optional, don’t use if dairy free*)
• 30g Coriander
• ½ Lime
• 1 Red or green chilli, finely sliced**
• Sea salt

Nutrition (per serve):

• Kcal – 443
• Fat – 17g
• of which saturates – 5.7g
• Carbohydrates – 45g
• of which sugars – 7.7g
• Fibre – 5.3g
• Protein – 25g
• Salt – 2.3g

Please note this is calculated using 8 small corn tortillas.

1. Cut the fish into bite size chunks, cut the courgette into thin half moons and mix both together in a dish with the Bay’s Kitchen Spicy Mexican Stir-in Sauce. Leave to marinade for a few hours in the fridge.

2. Once marinated, heat your oven to 220°C / 200°C fan.

3. Bake the fish and courgette mix in a baking dish for 12 minutes.

4. Cut the vine tomatoes into quarters and mix together with a pinch of salt and 5g of the coriander, finely chopped.

5. Blend together the sour cream, zest and juice of the half lime, a good pinch of salt and the remaining 5g coriander (reserve a few leaves for garnishing).

6. Once the fish is cooked and you are ready to serve, warm the tacos by laying them flat on a baking tray and putting in the oven for a few minutes, or fry each side for a few minutes in a hot non-stick pan.

7. If there is a lot of liquid in the fish, drain some off.

8. Build the tacos with the baked fish and courgettes, tomato salsa, slices of avocado and a drizzle of the sour cream dressing.

9. Finish with slices of chilli, coriander leaves and an extra squeeze of lime to taste.