Fish Finger Tacos with PERinaise
PERinaise, PERi-PERi and soft tortillas. Step aside fish finger sarnies, it’s the tacos’ time to shine!
60g PERinaise (choose your flavour)
20ml PERi-PERi sauce (choose your flavour)
8 fish fingers
4 mini tortillas
1 red apple (grated)
¼ white cabbage (finely sliced)
Small bunch of fresh coriander (chopped)
Preheat oven and cook fish fingers as per the on pack instructions.
Prepare and grate the slaw, then mix the carrot, cabbage, apple, coriander and PERi-PERi sauce together.
Add a drizzle of PERinaise to the middle of each tortilla and spoon slaw on each.
Place the cooked fish fingers on top of the slaw and finish with extra PERinaise.
Garnish with coriander if you're feeling fancy. Serve.