Fish Finger Tacos
Fish fingers get the Mexican treatment!
12 Birds Eye Cod Fish Fingers
100g Birds Eye Field Fresh Garden Peas
1/2 small head red cabbage, thinly sliced
2 limes
150g sour cream
2 avocados
1 small red onion, finely chopped
1 garlic clove, finely chopped
1 tsp cayenne pepper
1 bunch fresh coriander
1 red chilli, finely chopped
8 taco shells or corn tortillas
Olive oil
Salt and pepper
Cook the Birds Eye Field Fresh Garden Peas and let cool. Cook the Birds Eye Cod Fillet Fish Fingers according to package.
Meanwhile, in a small bowl, mash the avocados. Add the chopped onion, garlic, cayenne pepper, juice of one lime, a dash of olive oil and a few chopped coriander leaves.
Season sour cream with the juice of one lime, salt and pepper. Toss the red cabbage in the sour cream to make a slaw, and add the peas.
Warm up the corn tortillas. Spread with guacamole and add one or two Birds Eye Cod Fillet Fish Fingers. Top with the cabbage slaw, coriander leaves and sour cream. Add red chilli and lime juice to taste.
