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Fish finger and slaw burritos
Fish finger and slaw burritos
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Transform classic burritos with zesty taco coleslaw and crispy fish fingers for a quick and crowd-pleasing dinner in under 25 minutes.
Ingredients:
  • 16 frozen fish fingers
  • Olive oil cooking spray
  • 15.00 gm taco spice mix
  • 1 corncob
  • 1/2 mini red cabbage, finely shredded
  • 2 medium carrots, grated
  • 82.50 ml fresh coriander leaves, chopped
  • 61.88 gm Kewpie Japanese-style mayonnaise
  • 21.00 gm lime juice
  • 8 flour tortillas
Instructions:
  • Preheat your oven to 200C/180C fan-forced and line a baking tray with parchment paper.
  • Lay the fish fingers on a tray and gently coat with oil. Season both sides generously with taco spice mix. Bake for 15 minutes, flipping halfway through, until fully cooked.
  • - Boil a large pot of water over high heat. Drop in the corn and cook for 3 to 4 minutes until tender. Drain and rinse under cold water. Cut off the kernels from the cob using a knife. Mix the corn with cabbage, carrot, and coriander in a bowl.
  • In a small jug, mix together mayonnaise, lime juice, and 1 tablespoon of cold water. Season with salt and pepper, then pour the dressing over the coleslaw and toss to coat evenly.
  • 1. Warm tortillas according to package instructions. Spread coleslaw down the center of each tortilla. Place 2 fish fingers on top of the coleslaw. Roll the tortillas tightly to seal the filling inside. Serve and enjoy!

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