Fish finger tacos
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Makes 10
Skip to ingredients
- pack of 20 fish fingers
- 10 tacoshells
- 300g tub ready-made coleslaw
- 1 fennel bulbquartered and finely sliced
- zest and juice 1 lemonplus wedges and extra zest to serve
Nutrition: per taco
- kcal255
- fat16g
- saturates4g
- carbs18g
- sugars2g
- fibre3g
- protein9g
- salt0.8g
Method
step 1
Cook the fish fingers and warm the tacos following pack instructions. Meanwhile, mix the coleslaw with the fennel, lemon zest and juice, and some black pepper.
step 2
Divide the coleslaw and fish fingers between the warm tacos, sprinkle over the extra lemon zest and serve immediately with the lemon wedges.
