Crispy Cod Tostados with Pico de Gallo and Avocado
By M&S Food
Published on 25 August 2025
Chef Shelina Permalloo brings big flavour to weeknight dinners with these Crispy Cod Tostadas. Her relaxed twist on the Mexican classic is perfect for serving up a big family-style dig-in dinner. Created for M&S’s Cooking with the Stars this is a simple, sunshine-filled dish that will become a staple.
Time and servings
1 hrTotal time
4Servings
30 minsPrep time
30 minsCooking time
Ingredients
- 1 tbsp oil
- 326g tin M&S Naturally Sweet Sweetcorn, drained
- 4 tbsp M&S Classic Mayo
- 2 tbsp greek yoghurt
- 1 ½ limes, juice only, plus wedges to serve
- 1 tsp smoked paprika
- 1 salad onion, thinly sliced
- 30g coriander, finely chopped, plus extra for garnish
- 50g greek feta, crumbled
- 300g pack M&S Breaded Cod Bites
- 8 M&S Small Soft Tacos
- 2 tsp spray oil
- 1 large round tomato, diced
- ¼ red onion, finely diced
- 1 small green chill, finely diced
- 200g tub M&S Collection Spicy Guacamole
- M&S Naga Chilli Sauce, to serve
Method
Step 1
Heat the oil in a frying pan over a medium-high heat. Add the corn and cook for 7-10 mins, until lightly charred.Step 2
Meanwhile, mix the mayo, 2 tbsp yoghurt, ½ lime juice, smoked paprika, salad onions in a large bowl then season with salt and pepper.Step 3
Tip in the charred corn and 15g chopped coriander, stir than transfer to a serving dish and top with feta. Set aside until ready to serve.Step 4
Set your air fryer to 200°C for 3 mins. Add the cod bites and cook for 8 mins, until crisp. Cook to packet instructions if you are using an oven. Transfer to a plate, cover and keep warm.Step 5
Cut the tacos to fit inside the air fryer basket if needed. (Use any excess to make air-fried tortilla chips.) Reheat your air fryer to 180°C and spray the soft tacos with oil. Cook for 5 mins, turning halfway through until golden and crisp. If you are using an oven, set to 200°C/ 180°C fan/ gas 6 and cook in the same way.Step 6
Meanwhile, make the pico de gallo. Tip the tomatoes, red onion, chilli, remaining 15g coriander and remaining lime juice into a mixing bowl, season and mix. Set aside to infuse.Step 7
Top the crispy tacos with guacamole, cod bites, pico de gallo and some naga chilli sauce, if you’d like. Serve with a wedge of lime and an extra sprinkling of coriander, if you like.