25 mins
cooking
Easy
4
Servings
This speedy supper makes a great family meal that has lots of nutritious crunchy vegetables and zingy limes to give a refreshing tang. Place all the ingredients in bowls on the table and let your friends help themselves to veggies and dressings of their choice.
Our method
- Preheat the oven to 210c/450f/gas 8. Cook the fish fingers as per pack instructions. Set aside to keep warm.
- While the Birds Eye Fish Fingers are cooking preheat a grill pan.
- Assemble all the prepared ingredients on the table.
- Toast the tortillas on the grill pan to your liking and stuff full of crunchy veggies, tomato and avocado. Top with Birds Eye fish Fingers 1 1/2 per person. Grate a little lime zest and cracked pepper. Drizzle with low fat sour cream and serve with remaining lime wedges. Garnish with coriander leaves.
Ingredients
Birds Eye product(s) needed for this recipe
Ingredients List
12
of
18 Omega 3 Fish Fingers
8
flour tortillas
2
limes
¼
red cabbage, finely shredded
3
tomatoes, vine ripened, chopped
2
avocadoes, ripe, peeled and sliced
75
g
low fat sour cream
coriander, picked leaves to serve
pepper, freshly ground
