Fish finger tacos
11
Points®
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.
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