pack of 20 fish fingers
10 taco shells
300 g tub ready-made coleslaw
1 fennel bulb, quartered and finely sliced
zest and juice 1 lemon
Lemon wedges and zest, to serve
- Cook the fish fingers and warm the tacos following pack instructions. Meanwhile, mix the coleslaw with the fennel, lemon zest and juice, and some black pepper.
- Divide the coleslaw and fish fingers between the warm tacos, sprinkle over the extra lemon zest and serve immediately with the lemon wedges.