Name: Fish Finger tacos
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: Bake
Ingredients: 1x 400 g Sea Harvest Fish Fingers 16 portions; 1 cup mayonnaise; 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; 2 limes

Recipe Disclaimer

Tap for method

Ingredients (10)

Fish

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

Tap for ingredients

Method:

Fish

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.