5 mins
preparation
15 mins
cooking
Easy
1
Serving
A Mexican twist on the fish finger sandwich. Why not spice up your teatime with this fish finger taco. Simply add fish fingers to the tacos, and add some spice with some fresh salsa and yoghurt.
Our method
- Heat oven to 220C/200C fan/gas 7. Space the fish fingers apart on a baking sheet and bake for 12-15 mins, following pack instructions, until crispy.
- Heat tacos according to pack instructions.
- To make the salad, shred the lettuce, toss with the lime juice and season to taste.
- Fill the taco with lettuce then the fish fingers.
- Top with salsa and yoghurt.
Tip!
- Roasted sweet potato wedges.
Ingredients
Birds Eye product(s) needed for this recipe
Ingredients List
2
10 Omega 3 Fish Fingers
1
Taco Shell
1/4
Iceberg Lettuce
1
tsp Salsa
1
tsp Low Fat Plain Yoghurt
1/2
Lime (Juice of)
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