A fast and fun twist on a classic.
Cook: 22 Mins
Serves: 4
Price: £0.99 per serving
Nutritional Information
Each 273g serving contains
Energy
6112kj
535kcal
6112kj
535kcal
27%
Fat
25.4g
25.4g
High
36%
36%
Saturates
3.5g
3.5g
Low
18%
18%
Sugars
5.5g
5.5g
Low
6%
6%
Salt
1.26g
1.26g
Med
21%
21%
of your reference intake.
Typical energy values per 100g:
2239kj/535kcal
Typical energy values per 100g:
2239kj/535kcal
Ingredients
16 Fish fingers
8 Mini white & wheat mini wraps
½ Red onion, finely diced
1 Lime, juiced
Fresh coriander, roughly chopped
250g Cherry tomatoes
4-6 tbsp Mayo
½ tbsp Olive oil
Black pepper
Method
1
Preheat Grill. Add fish fingers to a baking tray and cook under the grill for 12 minutes.
2
Meanwhile, add half of the coriander, diced onion and tomato in a bowl with the olive oil and juice of half a lime. Stir to combine to form the pico de gallo.
3
In a blender/ food processor, add the mayonnaise, remaining lime juice (only use ¼ if you prefer a less tangy flavour) and a handful of coriander. Blend to form the tangy coriander crema.
4
Lightly toast the wraps in a non-stick frying pan over a medium heat for a couple of minutes.
5
Assemble the tacos by adding the fish fingers, a few spoonfuls of pico de gallo and a drizzle of coriander crema. Top with an extra sprinkle of coriander and enjoy!