Crispy fish fingers tucked into soft tacos with zingy sweetcorn salsa, creamy avo smash and a punchy green sauce for the grown-ups.
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Serves
3
Thick Fish Finger
Avocado
Lime
Red Onion
Sweetcorn
Pickled Jalapeño
Greek Yoghurt
Fresh Coriander
Small Flour Tortilla
Salt
Black Pepper
Serves
3
Thick Fish Finger
Avocado
Lime
Red Onion
Sweetcorn
Pickled Jalapeño
Greek Yoghurt
Fresh Coriander
Small Flour Tortilla
Salt
Black Pepper
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Step 1.
1 Adult Serving = 2 Kids Servings
Cook the fish fingers in the oven following pack instructions.
Step 2.
Meanwhile, drain the sweetcorn. Peel and finely chop the red onion. Zest half of one lime and squeeze over a quarter of the juice. Toss everything together and season with salt and pepper — or leave some of the sweetcorn plain for fussy eaters.
Step 3.
Scoop the avocado into a bowl and mash with a quarter of the lime juice. Fold through half of the Greek yoghurt and season to taste.
Step 4.
To make the green sauce for the adults, add the coriander (stems and all, reserving a few leaves for garnish), pickled jalapeños (juice and all) and the remaining yoghurt to a blender. Blitz until smooth.
Step 5.
Warm the tortillas according to pack instructions.
Step 6.
Serve up!
Kids Plate: Serve the fish fingers with a warm tortilla, a scoop of the sweetcorn salsa and a dollop of plain yoghurt on the side.
Parents Plate: Spread the avocado smash over each tortilla. Top with a fish finger, a spoonful of salsa and a drizzle of the green jalapeño sauce. Scatter with reserved coriander leaves. Serve with lime wedges on the side.
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