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Crispy Cod Tostados with Pico de Gallo and Avocado

Crispy Cod Tostados with Pico de Gallo and Avocado

By M&S FoodPublished on 25 August 2025Chef 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.
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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.