Fish finger tacos
Serves: 2
Prep time: 20 minsTotal time: 
Recipe photograph by Gareth Morgans
Fish finger tacos
This speedy supper for two is a Mexican-British mash up. Look out for Omega-3 fish fingers in store as these are made with pollock, which has higher levels of Omega-3 than the more traditional cod, and is also more sustainable
Serves: 2
Prep time: 20 minsTotal time: 
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Nutritional information (per serving)
Calories
574Kcal
Fat
22gr
Saturates
6gr
Carbs
64gr
Sugars
9gr
Fibre
9gr
Protein
27gr
Salt
1.7gr
Abigail Spooner
Abi is our Senior Food Producer. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner
Abi is our Senior Food Producer. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Ingredients
- 170g frozen peas
- 6 Omega-3 fish fingers
- 125g low-fat Greek-style natural yogurt
- 10g pickled jalapeños, diced
- 20g capers, chopped
- ½ x 20g pack dill, chopped
- 1 lemon
- ½ medium avocado, diced
- 1 tsp olive oil
- 4 mini tortilla wraps
Step by step
- Preheat the oven to 220°C, fan 200°C, gas 7. Cook the peas in salted boiling water for 2-3 minutes. Tip into a sieve, refresh with cold water and set aside.
- Put the fish fingers on a baking tray and cook for 15 minutes until golden brown and cooked through.
- Meanwhile, mix the yogurt, jalapeños, capers, dill, zest of the lemon and seasoning together in a bowl to make a tartare sauce.
- Shake excess water from the peas and put in a bowl with the avocado. Mash roughly using a fork, then stir in the juice of half the zested lemon, the oil and seasoning. Cut the remaining lemon into wedges for serving.
- Warm the wraps according to pack instructions.
- Halve the fish fingers. Roughly spread each tortilla with the tartare sauce, spoonon some pea and avocado mash and top with 3 fish finger halves. Serve with the lemon wedges.
