Fish finger tacos with pea and chilli salsa
There are endless opportunities for a seafood supper with a couple of fish fingers. Head in the direction of a chip shop dinner with some spuds, serve with an old reliable tin of beans or try this weekend’s recipe, a family favourite fish finger tacos.
SERVES
4
PEOPLE
PREP TIME
48
MINUTES
COOKING TIME
10
MINUTES
Ingredients
For the fish fingers:
90g plain flour
1 egg
200ml milk
150g Panko breadcrumbs
For the pea and chilli salsa:
350g frozen peas
1 shallot, finely diced
2 cloves garlic, minced
2 tbsp golden rapeseed oil
1/4 tsp cumin
1/4 tsp coriander
1 chilli, finely diced
2 sprigs mint, finely chopped
1 Lime juiced
To serve
Tortilla wraps
Half a bunch of coriander leaves, picked
Tartar sauce
Lime wedges
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