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Photo of Fish finger tacos by WW

Fish finger tacos

11
Points® value
Total Time
25 min
Prep
10 min
Cook
15 min
Serves
4
Difficulty
Easy

Ingredients

Cod fish finger, grilled

12 finger(s), 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 tablespoon(s)

Lemon

1 zest(s) of 1

WW White Wraps

8 individual

0% fat natural Greek yogurt

100 g

Salad leaves

80 g

Instructions

  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.

Notes

You could also use WW Wholemeal Wraps if you like.

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