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Baked cod tacos with avocado lettuce radish
  • Prep Time
    30 minutes
  • Cook Time
  • Serves

Baked Cod Tacos with Avocado, Lettuce & Radish

Our Baked Cod Tacos are the absolute dream, providing a light dinner the whole family will enjoy.


  • Frylight Rapeseed Oil
  • 8 small soft corn or tortilla wraps 
  • 500g cod fillets (skinless), cut into bite size chunks
  • 2 avocados, sliced
  • 1 baby gem lettuce, thinly sliced
  • 4 radish, thinly sliced
  • 1 red chilli, thinly sliced
  • 75g natural yoghurt
  • ½ lime 
  • Lime wedges and coriander for serving


  1. Put the cod into a bowl with the curry paste and stir together. 
  2. Heat the oven to 220 °C / 200 °C fan. Spray a roasting tray with Frylight and heat until the Frylight goes clear. Add the cod chunks to the roasting tray, spray again with Frylight and bake for 8-10 minutes until the cod is cooked through. 
  3. While the cod is cooking, heat a dry frying pan over a medium heat and put the wraps into the pan one by one for 20 seconds on each side to soften and warm up. 
  4. Make the yoghurt dressing by squeezing ½ lime into the yoghurt with a pinch of salt and mix.
  5. Once the fish is cooked you can build the tacos. Put a few cod chunks on top of each wrap, add some avocado, lettuce, radish and chilli. Drizzle over the yoghurt dressing and serve with extra lime wedges and coriander.

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