Prep time
20 mins
Cooking Time
20 mins
Serves
4
Ingredients
Ingredients
Fish
16 MSC certified fish fingers
16 MSC certified fish fingers
Coriander Mayo
1 cup (250 ml) mayonnaise
1 punnet (30 g) fresh coriander
juice of half a lime
salt and freshly ground pepper
To Assemble
8 corn or flour tacos
100 g red cabbage, thinly sliced
1 large avocado, depitted, peeled and thinly sliced
200 g baby tomatoes, halved
2 limes, quartered
Method
Method
- Preheat the oven or air fryer to 200 ºC. Lay frozen fish fingers onto a baking tray or into the air fryer basket. Cook for approximately 15 minutes until golden and crunchy.
- Blitz the mayonnaise and coriander with a hand blender; add in the lime juice and season to taste.
- Set a frying or a griddle pan over medium-high heat and warm the tacos one at a time.
- To build the tacos, give the base a light coat of coriander mayonnaise then add a little red cabbage, a few tomatoes and slices of avo. Top with two crispy fish fingers. Add another drizzle of coriander mayonnaise. Season with salt and pepper and serve two per person with 2 lime wedges for squeezing over just before eating
By Sea Harvest: South Africa's Only Sustainable Fish Finger.
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