FISH FINGER TACOS
Prep Time: 15 minutes
Cook Time: 20 minutes
This is a fun dish that is perfect for the whole family. Build your own and tuck in!
Fish Fingers 600 g
16 Sea Harvest Fish Fingers, baked according to package instructions
For Asian Slaw
1 packet corn or flour tacos
100 g thinly sliced red cabbage
1 large avocado, thinly sliced
200 g plum tomatoes, halved
For Coriander Mayo
1 cup (250 ml) mayonnaise
a handful of fresh coriander
a squeeze of lemon juice
sea salt and freshly ground pepper
- Preheat the oven to 200 °C.
- Place the fish fingers onto an oven tray and bake until golden brown and crisp.
Blitz the mayonnaise and coriander with a hand blender; add a squeeze of lemon and season to taste.
- Set a dry frying pan over medium-high heat and warm the tacos one at a time.
- To build the tacos, give the base a light coat of mayonnaise then add a little red cabbage, a few tomatoes and slices of avo. Top with two crispy fish fingers. Add a drizzle more of coriander mayonnaise. Season with salt and pepper and serve.