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Fish finger tacos
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by Elly Curshen
For the pink pickled onions
1 red onion, sliced
Juice of 1 lime
½ tsp sea salt flakes
50ml apple cider vinegar
Pinch of sugar
For the sriracha slaw
5 tbsp mayonnaise with olive oil
2-3 tsp sriracha, or to taste
2 carrots, peeled and cut into fine matchsticks
Small wedge red cabbage, finely shredded
½ small onion, thinly sliced
For the tacos
8 Corn & Wheat Soft Tortillas
400g pack 6 chunky cod fish fingers
2 ripe avocados
2 limes, cut into wedges
1 red chilli
½ x 28g pack coriander, stalks removed
1. Start by making the pink pickled onions by simmering the onion slices in boiling water for 2 minutes. Drain and place in a small bowl. Add the lime juice, salt, vinegar and sugar. Stir to combine and make sure all the onion is covered, then set to one side while you prepare the rest.
2. Make the sriracha slaw by combining the mayo and sriracha in a mixing bowl, then add all the vegetables. Give it all a good mix and set to one side.
3. Preheat the oven to 220ºC, gas mark 7. Wrap the pile of tortillas together in foil. Cook the fish fingers according to the pack instructions. When the fish fingers are 5 minutes from being ready, put the foil-wrapped tortillas into the oven to warm through.
4. Meanwhile, slice the avocado and arrange on a serving plate with the lime wedges, some thinly sliced red chilli and the coriander. This is to be set in the middle of the table for your guests to help themselves. Give each guest a plate and arrange the cooked fish fingers, slaw, pickled onions and warmed tortillas in the middle of the table. Let everyone build their own tacos to their taste.
Typical values per serving:
This recipe was first published in February 2020.
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