Fish finger tacos with pea & mint salsa
Prep
15 mins
Cook
15 mins
Servings
4
Difficulty
Medium
Here's a quick weeknight dinner that honestly takes less time than ordering takeout. Fish finger tacos might sound casual, but they're genuinely delicious when you top them with a bright pea and mint salsa that tastes way more fancy than it is. The frozen peas are packed with protein and fiber, so it's actually nutritious too. Everything comes together in just 30 minutes, and most of the ingredients you probably already have on hand, which means this won't break the bank. It's become my go to when I want something that feels indulgent but requires minimal effort.
Ella x
Ingredients
- 300 gramsessential cod fish fingers(pack 10 Essential Cod Fish Fingers )
- 150 gramsgreek yogurt(natural Greek-style yogurt)
- 2 tspchipotle paste
- 320 gramsfrozen petits pois
- 1 tbspextra virgin olive oil
- ½unwaxed lemon(unwaxed lemon, zest)
- 1 tbspnonpareille capers(nonpareille capers, drained and chopped)
- 1 small handful/smint(mint leaves, shredded)
- 8gran luchito mexican soft taco wraps
Detail level
Instructions
- 1
Preheat the oven to 220ºC, gas mark 7 and bake the fish fingers according to pack instructions. Mix the yogurt with the chipotle paste, then season and set aside.
- 2
Meanwhile, boil the petits pois for 3 minutes until piping hot. Rinse under the cold tap to cool, shake off the excess water, then tip into a mixing bowl and mash lightly, using a potato masher or the back of a fork. Stir through the oil, lemon zest, capers and mint. Season.
- 3
Toast each tortilla in a dry frying pan over a medium heat for 30 seconds each side, wrapping in foil as you go to keep them warm. Spread each tortilla with spoonfuls of chipotle yogurt and pea salsa. Top with halved fish fingers (or whole in adult portions), serving 2 tacos per person.
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