FISH FINGER TACOS

Fish finger tacos image

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

Provided by Sarah Cook

Categories Snack

Time 25m

Yield Makes 10

Number Of Ingredients 5

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

Steps:

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.
Divide the coleslaw and fish fingers between the warm tacos, sprinkle over the extra lemon zest and serve immediately with the lemon wedges.

Nutrition Facts : Calories 255 calories, Fat 16 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 9 grams protein, Sodium 0.8 milligram of sodium