Fish finger tacos

Fish finger tacos

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(2 ratings)

Prep: 10 mins Cook: 15 mins


Makes 10
Knock up this quick party snack using fish fingers, corn shells and a fennel coleslaw

Nutrition and extra info

Nutrition: per taco

  • kcal255
  • fat16g
  • saturates4g
  • carbs18g
  • sugars2g
  • fibre3g
  • protein9g
  • salt0.8g


  • pack of 20 fish fingers
  • 10 taco shells
  • 300g tub ready-made coleslaw
  • 1 fennel bulb, quartered and finely sliced
    Fennel bulb

    Fennel bulb

    Like Marmite, fennel is something that you either love or hate – its strong aniseed…

  • zest and juice 1 lemon, plus wedges and extra zest to serve



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…


  1. Cook the fish fingers and warm the tacos following pack instructions. Meanwhile, mix the coleslaw with the fennel, lemon zest and juice, and some black pepper.

  2. Divide the coleslaw and fish fingers between the warm tacos, sprinkle over the extra lemon zest and serve immediately with the lemon wedges.

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Comments, questions and tips

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Mugdoz's picture
19th Oct, 2014
This recipe looks great! I think I need to try it out once. :D
16th Jan, 2014
Hardly a recipe!
chad123's picture
18th May, 2015
it was dellllllllllllishous (you stupid)
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