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Okay, Lockdown #2. Let’s do this. Today I’ve got for you a stupidly simple, really quick recipe that is just as good as a nice, hot work from home lunch as it is for a family dinner: my Fish Finger Taco Wraps, served with a easy, creamy and zingy homemade lime coleslaw. Serve with or without a good shake of hot sauce (sriracha would be best here), with any other fillings or toppings you happen to have in the fridge.
I’d originally planned to serve these wraps as fish finger tacos, but is it just me who is finding it so much harder to get hold of wraps and taco shells at the moment? So, if you can only get one or the other, go with whatever you can get your hands on, though if you are lucky enough to have a choice in what to buy at the moment soft flour wraps will work better than the more traditional corn ones in this instance.
Quick and easy taco-inspired fish finger wraps with a zingy, creamy homemade lime coleslaw.
For the Fish Finger Wraps
4–6 fish fingers
2 large flour tortilla wraps
1 large avocado
2–3 large radishes
small handful fresh coriander
1/4 tsp smoked paprika
lime wedges, for serving
For the Lime Coleslaw
2 tbsp light mayonnaise
1/2 tsp runny honey
zest and juice of 1/2 small lime
140g (5 oz) shredded white cabbage
Cook the fish fingers as per the packets instruction.
Meanwhile, slice the avocado, slice the radishes and roughly chop the coriander.
To make the lime coleslaw whisk together the mayonnaise, honey, and a generous pinch of salt until combined. Stir in the shredded cabbage, stirring until all the pieces and well coated in the dressing.
Serve each wrap with 2-3 fish fingers, half the avocado, and a selection of the toppings. Sprinkle each wrap with a little smoked paprika before serving.
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One Pan Pescatarian: 100 Delicious Dinners – Veggie, Vegan, Fish
My second cookbook contains 100 delicious dinner recipes, all of which are either vegetarian, vegan or which celebrate fish and seafood - all cooked in either one pot or one pan.*