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Fish Finger Tacos

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These Fish Finger Tacos are more about inspiration than a recipe. I've detailed here how I made them but please think of this recipe as a suggestion rather than any fixed rules.

Ingredients

Scale
  • 6 fish fingers (1 per taco but there's always someone who eats 1 or 2 straight from the tray so anticipate that!)
  • 1 avocado
  • A splash of lime juice
  • Salt and pepper
  • 2 tablespoons coleslaw (or shredded cabbage tossed in a salad dressing from the fridge)
  • 8 cherry tomatoes, halved
  • A few slices of pickled red onions
  • 2 handfuls of salad leaves
  • 4 soft taco shells

Instructions

  1. Cook the fish fingers according to the packet instructions. While the fish fingers are cooking, prepare and gather the rest of the fillings.
  2. Scoop out the avocado from its shell and mash with a splash of lime juice and some seasoning to taste.
  3. Lay out all of the other fillings so that they are ready for assembly.
  4. Heat a heavy frying pan on the hob - don't add any oil. Now warm the taco shells one by one for about 20-30 seconds on each side and set aside on a plate under foil or a clean tea towel.
  5. When the fish fingers are cooked, cut each one into 3 pieces.
  6. It's easiest to serve these Fish Fingers Tacos as a DIY dinner. Just add some Easy Oven Chips to complete the meal.

Keywords: midweek, takeaway, casual, easy

Find it online: https://marmaladeandme.com/fish-finger-tacos/