Crispy Fish Finger Tacos with Mild Slaw
Ingredients
- 12 frozen breaded fish fingers
- 8 small flour tortillas
- 200 g white cabbage, finely shredded
- 1 carrot, grated
- 3 tbsp mayonnaise
- 100 g mild salsa
- 1 lime
Nutrition (per serving)
- Calories
- 514 kcal
- Protein
- 17.5 g
- Carbohydrate
- 62.3 g
- of which sugars
- 7.3 g
- Fat
- 20.5 g
- of which saturates
- 3 g
- Fibre
- 5.8 g
- Salt
- 2.10 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the fish fingers in the oven according to packet instructions, usually 15–18 minutes at 200°C until golden and crispy.
- 2
Meanwhile, make the slaw by combining the shredded cabbage and grated carrot in a bowl. Stir in the mayonnaise and a squeeze of lime juice, then season lightly with salt.
- 3
Warm the tortillas in a dry frying pan for 30 seconds each side, or wrap in foil and warm in the oven for the last 5 minutes of the fish fingers' cooking time.
- 4
Place one and a half fish fingers in the centre of each tortilla. Top with a spoonful of the mild slaw and a drizzle of salsa.
- 5
Serve immediately with lime wedges on the side for squeezing over.
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