Fish Finger Tacos
A deliciously low-calorie Fish Finger Tacos recipe taken from the Quick After-Work Cookbook.
Fish fingers 8
Soft tortillas 4 medium
Little Gem lettuce 2, leaves separated
Cherry tomatoes 16, halved
Natural yogurt about 4 tbsp
Sweet chilli sauce, mayonnaise or ketchup about 4 tsp
Cornichons or cocktail gherkins 8 or more, halved lengthways (optional)
Parsley or coriander leaves a handful (optional)
Freshly ground black pepper (optional)
Preheat the grill to high. Cook the fish fingers for 10 minutes, turning them over halfway through. Place on a warmed plate then grill the tortillas for about 10 seconds until warm.
Put two fish fingers in the middle of each tortilla. Add three lettuce wedges and the tomato halves, then a dollop of yogurt and some chilli sauce, mayonnaise or ketchup.
Add the cornichons or gherkins, scatter with parsley or coriander leaves if using, and season with freshly ground black pepper, if liked. Fold in half and serve.