Fish Finger Tacos
If you are looking for a fun and easy mid-week meal using fish fingers you are in the right place. These fish tacos are so quick to make and loved by kids and adults too. As an easy meal goes making fish finger tacos are not only a healthy meal idea but taste absolutely delicious too.
Equipment
- chopping board
- knife
- Mixing bowl
- spoon
Ingredients
- 12 fish fingers (or breaded cod)
- 50 g tomatoes
- 1 red onion
- 1 chilli (or the amount to taste)
- 1 red pepper
- 1 lettuce (depending on the size of the lettuce - I add 2 large handfuls in)
- Half lime
- 30 g coriander / cilantro (cilantro)
- 1 teaspoon hot sauce (optional - I used Sriracha)
- 4 tortilla wraps
Instructions
- Preheat the oven and cook the fish fingers or breaded cod to the cooking instructions.
- Chop up the tomatoes, red onion, chilli and pepper into small pieces and add to a bowl.
- Cut up the lettuce into thin strips and mix into the other ingredients.
- Squeeze the juice from half a lime. (Save the other half for squeezing over the finished fish finger tacos)
- Chop up the coriander/cilantro and mix in.
- Add the chilli sauce if you want some extra heat.
- Mix everything together and leave to the side until the fish is cooked.
- When the fish is cooked, warm up the tortilla wraps.
- Add the fish to the tortilla wraps and add the salsa.
- Serve straight away and enjoy.
Notes
Best served straight away when the fish is still hot and the salad still crunchy. However, when I last made these we had one leftover and I had it the next day for lunch and even cold it was delicious.
Nutrition
Calories: 649kcalCarbohydrates: 51gProtein: 26gFat: 24gSaturated Fat: 5gCholesterol: 42mgSodium: 1138mgPotassium: 1214mgFiber: 8gSugar: 15gVitamin A: 4655IUVitamin C: 129mgCalcium: 145mgIron: 4mg
Please note that the nutrition information provided above is approximate and meant as a guideline only.
I would love to hear what you thought about this recipe. Please leave a comment on the blog post.