Old El Paso

Crispy cod strips with a zesty sour cream sauce tucked inside a warm soft tortilla.

Ingredients

1 x Old El Paso Crispy Chicken Fajitas Dinner Kit
500g skinless cod loins
100ml sour cream
1 x lettuce, shredded
1 x lemon, juiced
2tbsp corn oil
Lemon wedges

Kit contains: 1 x pack of 8 Old El Paso Soft Flour Tortillas, 1 x Old El Paso Crispy Crumb Seasoning Mix, 1 x Old El Paso Mild Original Salsa, 1 x Old El Paso Shaker Bag

Instructions

1. Preheat the oven to 225ºC, (205ºC for fan assisted ovens), gas mark 7. Cut the cod into thin strips and squeeze over half the lemon juice.

2. Throw the cod strips, oil and the Old El Paso Crispy Crumb Seasoning Mix into the Old El Paso Shaker Bag – give it a shake until the cod strips are fully coated.

3. Spread the coated cod strips onto a non-stick baking tray and cook for 10-12 minutes, until the cod is cooked through and the coating crispy.

4. To make dressing, stir the remaining lemon juice in with the sour cream. Warm the Old El Paso Soft Flour Tortillas, as instructed on the pack.

Make it your way

Grab a couple of Old El Paso Soft Flour Tortillas and throw on some shredded lettuce and crispy cod, then top with a dollop of zesty sour cream and Old El Paso Mild Original Salsa. Fold into fajitas, squeeze on some lemon and get stuck in!

Cook’s tips

This recipe works well with any firm white fish, such as haddock or pollock.