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Fab fish finger and chip tacos with crunchy coleslaw and lettuce

Fab fish finger and chip tacos with crunchy coleslaw and lettuce image
Difficulty Easy
Preparation 5 min
Cooking 25 min

Ingredients

4 servings
    • 500   g
    • 2   tsp
    • 1,5   - 2   tsp
    • 1   packet
    • 1   packet
    • 0,5  
    • 300   g

Preparation

    Be a hero at the dinner table with this purse-friendly take on Tex-Mex fish tacos.

  1. Preheat the oven to 220°C, fan 200°C, gas 7 with a large baking tray in the oven to get hot. Chop each new potato into 4-6 wedges, depending on size, and toss with the oil, 1½ teaspoons of garam masala and some seasoning. Spread out on the hot tray and bake for 12 minutes initially.

  2. Give the new potato chips a stir around, add the fish fingers to the tray and sprinkle them with ½ teaspoon of garam masala, if you like. Return the tray to the oven and cook for 12 minutes or until the fish fingers and the new potato chips are golden and crisp.

  3. Warm the tortilla wraps following pack instructions to make them more flexible and shred the iceberg lettuce.

  4. Chop each fish finger into 3 chunks. Add some of the chips and the crunchy iceberg lettuce to each tortilla wrap before adding the fish finger bites and a spoonful of coleslaw for colour. Serve immediately.

Nutrition per serving

Kcal 561
Fats (g) 23
Proteins (g) 17
Fibre (g) 6