Cajun Cod Tacos with Peach Salsa



Prep time:

Cook Time:

Total Time:



30 minutes

10 minutes

40 minutes

What you'll need

For the cod:
  • 4 cod fillets , cut into 1-inch slices
  • 60 ml mayonnaise
  • 30 g corn flour
  • 1 teaspoon fine sea salt
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion granules
  • ½ teaspoon dried thyme
  • ½ teaspoon dried oregano
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon dried chipotle chilli flakes , ground down to a powder
For the peach salsa:
  • 2 ripe peaches (or tinned) , diced small
  • Pinch coriander , finely chopped
  • 40 g red onion , finely chopped
  • 1 tablespoon jalapeño , finely diced
  • 1 tablespoon fresh lime juice , from ½ a lime
For serving:
  • 12 gluten free tortillas
  • 1 avocado , sliced (optional)
  • 1 lime , sliced (optional)
  • 315 g cooked white rice



Make the cod:
  • Preheat the oven to 200°c. Line a baking tray with foil and grease well with cooking spray or olive oil.
  • Combine the corn flour and dry spices for the cod in a small bowl. Stir to evenly distribute the seasonings.
  • Working on a large plate, or a rimmed tray, coat the pieces of fish on all sides with mayonnaise. A pastry brush or clean hands will work well. Sprinkle the seasoning mixture on top of the mayo-coated fish, turning each piece to coat at least the top and bottom.
  • Transfer the seasoned fish onto the prepared baking tray. Bake for approximately 8 minutes until the fish is opaque and flakes easily with a fork. Total time will depend on the thickness of the fish. Remove and serve right away.
Make the peach salsa:
  • Combine all ingredients in a small bowl and stir gently to combine well. Serve right away or store covered in the fridge for 2-3 hours.
To serve:
  • Wrap the stack of tortillas in a damp paper towel. Microwave until warmed through, about 30-60 seconds, depending on the microwave. Keep them wrapped in the damp paper towel until ready to assemble the tacos. This will make the tortillas pliable and keep them from breaking.
  • Assemble the tacos by layering the warm tortillas with the Cajun cod and peach salsa. Add a slice of avocado (highly recommended) and a squeeze of lime if you’d like. Serve with a side of rice.








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