Photo of Fish finger tacos by WW

Fish finger tacos

11 - 12
PersonalPoints™ per serving
Total Time
25 min
10 min
15 min


Cod fish finger(s), grilled

12 finger, grilled

Peas, fresh or frozen

200 g

Chilli, Green or Red

1 individual

Mint, Fresh

10 g

Coriander, fresh

10 g

Lemon Juice, Fresh

1 tablespoons


1 zest(s) of 1

WW White Wraps

8 individual

0% fat natural Greek yogurt

100 g

Salad leaves

80 g


  1. Bake the fish fingers to pack instructions, or until cooked through. Cut in half on the diagonal, then set aside.
  2. Meanwhile, put the peas in a small bowl and roughly mash using a fork. Stir in the chilli, herbs, lemon juice and most of the lemon zest. Season to taste then set aside.
  3. Heat a griddle pan over a medium-high heat and griddle the wraps, one at a time, for 20 seconds on each side, or until warmed through. Set aside and cover to keep warm.
  4. Divide the yogurt between each wrap then top with the peas and 3 fish finger halves. Scatter over the remaining zest.
  5. Season, then serve 2 tacos per person, with the salad and lemon wedges on the side.


You could also use WW Wholemeal Wraps if you like.