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Fish finger tacos

Fish finger tacos

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Rating: 5 out of 5.1 rating
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Makes 10

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

Nutrition: per taco
NutrientUnit
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
  • zest and juice 1 lemon , plus wedges and extra zest to serve

Method

  • 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.

Goes well with

Recipe from Good Food magazine, January 2014

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Overall rating

Rating: 5 out of 5.1 rating
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