Fish Finger Tacos


Advertising – Continue Reading Below

Cal/Serv:
743

Makes:

4


portions

Preparation time:

0

hours

20

minutes

Cooking time:

0

hours

15

minutes

Total time:

0

hours

35

minutes

16


breaded cod sticks

Finely grated zest 1 lemon

1/2


iceberg lettuce, thickly shredded

75g

Cheddar, coarsely grated

This ingredient shopping module is created and maintained by a third party, and imported on this page. You may be able to find more information about this and similar content on their website.

  1. Preheat the oven to 220°C (200°C fan) mark 7. Place the fish sticks on a baking sheet lined with parchment paper and bake for 12-15min, or until golden brown and cooked through (or according to package instructions).
  2. Meanwhile, in a medium saucepan over low heat, cook the butter, peas, chili flakes and plenty of seasoning until the peas are heated through. Remove from the heat, mash lightly with a fork and stir in the lemon zest. In a small bowl, combine the mayonnaise, gochujang, and plenty of seasoning.
  3. Spread mayonnaise mixture on tortillas and top with shredded lettuce, fish sticks, crushed peas and cheese. Serve.

Per serving:

  • Calories: 743
  • Protein: 25g
  • Total fat: 58 g
  • Full: 13g
  • Carbohydrates: 27g
  • Total sugars: 3g
  • Fibers: 4g

    Advertising – Continue Reading Below

    Previous What's behind the sudden explosion of vegan spam?
    Next Abu Dhabi Fund supports modernization of fishing ports