• 300g Young's Pink Salmon & Alaska Pollock Pieces
  • 8 crunchy taco shells
  • ½ iceberg lettuce, shredded
  • ½ red cabbage, shredded
  • 2 sliced spring onions

Fajita Sauce

  • 1 small onion, diced
  • 1 crushed garlic clove
  • 1 tbsp rapeseed oil
  • 1 tbsp corn flour
  • 1 tsp diced red chilli
  • 1 tsp ground cumin
  • 1 tbsp chopped coriander
  • 200g chopped tomatoes
  • 2 tbsp water
  • 1 tsp fajita spice mix (chilli, cumin, paprika, oregano, coriander, garlic powder)
  • salt & pepper to taste

Sweetcorn Relish

  • 7tbsp sweetcorn kernels
  • 1tsp diced red chilli
  • 1tbsp fresh chopped coriander
  • 1tsp rapeseed oil
  • Squeeze of fresh lime juice
  • Salt & pepper
  • Cooking time

    55 mins
  • Serves



  1. Make a base with the corn flour & the water. Heat the oil & fry the onions until soft, add the garlic, cumin, fajita spice mix & tomato puree & fry for a further minute.
  2. Add the chopped tomatoes, salt & chilli, whisk in the corn flour & water mixture & continue to cook until the sauce has thickened, stirring continuously. Once the sauce has thickened stir in the coriander.
  3. Preheat oven to 200°C/Fan 180°C/Gas 6. Place the fish into the base of a baking dish & pour over the sauce & bake in the oven for 25-30 minutes.
  4. To make the relish simply mix all ingredients together.
  5. To construct the tacos, divide the shredded lettuce & the sliced red cabbage between the taco shells, top with the fajita sauce & fish mix & finish with the spring onions & the corn relish.

Nutritional information

Values per 100g

Energy (kcal)118

Energy (kJ)494

Protein (g)6.9

Carbohydrates (g)10.4

of which sugars (g)2.2

Fat (g)5.3

of which saturates (g)0.5

Fibre (g)1.3

Sodium (g)0.4

equivalent as salt (g)0.4

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