Fish Finger tacos

Sea Harvest
4 servings Prep: 20 mins, Cooking: 20 mins
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A fun dish that is perfect for the whole family. Build your own and then tuck in.

By Independent Contributor April 09 2023
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Ingredients (10)

1x 400 g Sea Harvest Fish Fingers — 16 portions
Coriander mayo
1 cup mayonnaise
1 punnet fresh coriander
juice of half a lime
dried mixed herbs salt and freshly ground black pepper
To assemble
8 taco shells — corn or flour
100 g red cabbage — thinly sliced
1 large avocado — depitted, peeled and thinly sliced
200 g baby tomatoes — halved
2 limes
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Preheat the oven to 200 ºC.

Lay frozen fish fingers onto a baking tray. Place into the oven for 15-18 minutes and cook until golden and crunchy. Alternatively cook in an air fryer for the recommended time.

Coriander Mayo

Blitz the mayonnaise and coriander with a hand blender; add in the lime juice and season to taste.

To Assemble

Set a frying or a griddle pan over medium-high heat and warm the tacos one at a time.

To build the tacos, give the base a light coat of coriander mayonnaise then add a little red cabbage, a few tomatoes and slices of avo. Top with two crispy fish fingers. Add another drizzle of coriander mayonnaise. Season with salt and pepper and serve two per person with 2 lime wedges for squeezing over just before eating.

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