Fish finger tacos
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Fish finger tacos

By Sarah Cook

Knock up this quick party snack using fish fingers, corn shells and a fennel coleslaw

  • Prep:10 mins
    Cook:15 mins
  • Easy

Nutrition per serving

  • kcal 255
  • fat 16g
  • saturates 4g
  • carbs 18g
  • sugars 2g
  • fibre 3g
  • protein 9g
  • salt 0.8g

Ingredients

  • pack of 20 fish fingers
  • 10 taco shells
  • 300g tub ready-made coleslaw
  • 1 fennel bulb, quartered and finely sliced
  • zest and juice 1 lemon, plus wedges and extra zest to serve

Method

  1. Cook the fish fingers and warm the tacos following pack instructions. Meanwhile, mix the coleslaw with the fennel, lemon zest and juice, and some black pepper.

  2. Divide the coleslaw and fish fingers between the warm tacos, sprinkle over the extra lemon zest and serve immediately with the lemon wedges.

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