Fish Finger Tacos

This is a fun dish that is perfect for the whole family. Build your own and tuck in!

Serves 3-5
Prep: 10-15 min
Cook 20-30 min

Fish Finger Tacos

Serves 3-5
Prep: 10-15 min
Cook 20-30 min

This is a fun dish that is perfect for the whole family. Build your own and tuck in!

Ingredients

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

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Method

Fish Fingers

Preheat the oven to 200 °C.
Place the fish fingers onto an oven tray and bake until golden brown and crisp.

Coriander Mayo

Blitz the mayonnaise and coriander with a hand blender; add a squeeze of lemon and season to taste.

To Assemble

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.

How do I GRILL fish?

Domestic grills vary so much. Always line the grill pan with foil and brush fish with oil to prevent sticking. For an outside braai, a wire fish grid is ideal. Slash skin of fish and brush well with oil. When marinating fish for grilling, leave to marinate for half an hour to give extra flavour. If marinated for too long, the flesh may break up. Grilling time should be about 8 – 10 minutes.