|1x 400 g||Sea Harvest Fish Fingers — 16 portions|
|1 punnet||fresh coriander|
|juice of half a||lime|
|dried mixed herbs salt and freshly ground black pepper|
|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|
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.
Blitz the mayonnaise and coriander with a hand blender; add in the lime juice and season to taste.
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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