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Ingredients
| 8 | fish fingers fish fingers | ||
| 2 tbsp tbsp | mayonnaise mayonnaise | ||
| 2 tbsp tbsp | sweet chilli sauce sweet chilli sauce | ||
| 4 | mini tortillas mini tortilla | ||
| cucumbers
cucumber (sliced) | |||
| baby gem lettuce baby gem lettuce |
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Method
Take this classic to a whole new level with these fish finger tacos - just right with a kick of sweet chilli. Serve with two portions of your favourite vegetables.
1. Cook 8 fish fingers as per packet instructions. Meanwhile, mix 2 tbsp mayonnaise and 2 tbsp sweet chilli sauce and set side.
2. Place a dry frying pan over a medium-high heat and toast 4 mini tortillas for a few seconds on each side.
3. To assemble, top the tortillas with the fish fingers, shredded baby gem lettuce and sliced cucumber and drizzle with the chilli mayo.
