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Fish Finger Tacos Recipe

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This recipe for Fish Finger Tacos is from Our Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
16 breaded cod fish fingers
25g butter
200g frozen peas
½ - 1 tsp chilli flakes
Finely grated zest 1 lemon
150g mayonnaise
1 tbspn gochujang (or your favourite chilli sauce/paste)
½ iceberg lettuce, thickly shredded
75g Cheddar cheese, coarsely grated
8 small tortilla wraps

Directions:
Directions:
Preheat over to 220ºC (200 fan) gas 7. Put fish fingers on a baking tray lined with baking parchment and cook 12-15 minutes, or until golden and cooked through (or follow packet instructions!).

Meanwhile, in a medium pan over a low heat, cook the butter, peas, chilli flakes and lots of seasoning until the peas are piping hot. Remove from heat, lightly mash with a fork and stir in the lemon zest. In a small bowl, mix the mayonnaise, gochuchang and seasoning.

Spread the mayonnaise mix over the tortillas and top with the shredded lettuce, fish fingers, crushed peas and cheese.

Serve on their own or with salad or rice.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30
Personal Notes:
Personal Notes:
These are great for all the family, just leave out the chilli flakes and gochujang for the children.

 

 

 

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