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Fish Finger Tacos

Fish Finger Tacos

A deliciously low-calorie Fish Finger Tacos recipe taken from the Quick After-Work Cookbook.






Fish Finger Tacos

Ingredients

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)

Instructions

1

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.

2

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.

3

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.

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