Fish finger tacos

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N/A

Makes 10

Source

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

Method

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.