Fish Finger Tacos
Servings: 4
This easy dinner using fish fingers give the tacos a great crunch while still offering lots of fresh and vibrant flavours!
Print Recipe
Servings
Equipment
- Pre-heated oven 200FAN/220c
- Kettle
Ingredients
Sides
- 8 flatbreads we like gyro breads for fluffiness
- 12 fish fingers 4 per person
- 1 gem lettuce ripped
- 10 g fresh coriander chopped
- 10 g fresh mint leaves ripped
- 1 tomato diced
- 60 ml bbq sauce to serve (or hot sauce)
- 60 ml mayonnaise to serve
Pickled red onions
- 1 red onion thinly sliced
- 60 ml vinegar malt, cider or white wine – not balsamic
Instructions
- Place fish fingers in oven and cook to packet instructions.
- Place the sliced red onion into a bowl and pour over boiling water, leave for a few minutes, then drain the water and submerge the onions in vinegar until ready to use (you can store any leftover onions in vinegar in a jar in the fridge for a week).
- When the fish fingers are done, warm flatbreads in a frying pan for a minute and then assemble.
Assemble
- Squirt some mayo over the flatbread, top with some lettuce leaves, diced tomatoes and a couple of crispy fish fingers, then drizzle over the BBQ sauce/ hot sauce, coriander and mint and finally a spoonful of the drained pickled red onions – fold it and eat!
Nutrition Per Serving
Calories: 535kcal | Carbohydrates: 55g | Protein: 8g | Fat: 5g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 2mg | Sodium: 645mg | Potassium: 283mg | Fiber: 6g | Sugar: 10g | Vitamin A: 582IU | Vitamin C: 6mg | Calcium: 31mg | Iron: 3mg
