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

Method

1. 1

   Cook the fish fingers in the oven according to packet instructions, usually 15–18 minutes at 200°C until golden and crispy.

2. 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. 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. 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. 5

   Serve immediately with lime wedges on the side for squeezing over.