Ready. Steady. Cook!
Easy fish tacos ready in 15 minutes.
- Preheat oven according to fish finger box.
- Place fish fingers into oven.
- While they are cooking start by preparing the salsa.
- Cut the corn off the cob and place into fry pan with 2 tablespoons of oil to blacken.
- Once blackened place to the side to cool.
- Place all other salsa ingredients into a bowl and add corn once cooled.
- Once fish fingers are done warm tortillas as per packet instructions.
- Assemble tacos
1 x packet of Diego’s Cali-Mex Street Tacos
16 fish fingers (based off 2 tacos with 2 fish fingers per taco)
½ a cup of sour cream
1 x packet of taco seasoning (optional)
¼ of a cabbage
100g of crumbled feta
2 tablespoons of oil
Salsa:
1 x corn on the cob
¼ of a red onion diced.
4 x small tomatoes seeds removed and diced.
1 small handful of coriander roughly chopped.
½ a lime juice
¼ cup of black beans drained.
Salt and pepper to taste
3 heaped tablespoons of your choice of salsa
