- pack of 20 fish fingers
- 10 taco shells
- 300g tub ready-made coleslaw
- 1 fennel bulb, quartered and finely sliced
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…
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.
Divide the coleslaw and fish fingers between the warm tacos, sprinkle over the extra lemon zest and serve immediately with the lemon wedges.