Fish finger tacos

Fish finger tacos

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(1 ratings)

Prep: 10 mins Cook: 15 mins

Easy

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
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Ingredients

  • 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 flavour…

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

    Lemon

    le-mon

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

Method

  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
Mugdoz
19th Oct, 2014
This recipe looks great! I think I need to try it out once. :D
shadow08
16th Jan, 2014
Hardly a recipe!
chad123's picture
chad123
18th May, 2015
5.05
it was dellllllllllllishous (you stupid)
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