• pack of 20 fish fingers
  • 10 taco shells
  • 300g tub ready-made coleslaw
  • 1 fennel bulb, quartered and finely sliced
  • zest and juice 1 lemon, plus wedges and extra zest to serve


  • STEP 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.

  • STEP 2

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

Recipe from Good Food magazine, January 2014

Goes well with


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