Fish Finger Tacos
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Serves: 4 | Prep: 10 mins | Cook: 15 mins | Difficulty: Medium
INGREDIENTS
- 1 pack Moving Mountains No Fish Fingers
- Soft taco shells
- 150ml vegetable oil
- 1 red onion
- 1 lemon
- ½ mango
- 4 tomatoes
- 1 bunch coriander
- Sriracha mayo
- 1 tub vegan sour cream
- 1½ tbsp Cajun spice
METHOD
- Make the mango salsa. Dice the mango, half the red onion and the tomatoes into small cubes and combine in a bowl. Add a handful of chopped coriander, half a tablespoon of Cajun spice and a squeeze of lemon, then set aside.
- Make the pickled red onion. Finely slice the remaining red onion and add to a bowl with half a lemon's juice squeezed over it. Finish with a pinch of salt and mix together, then set aside.
- Create the Cajun dressing. Mix one tablespoon of Cajun spice, half the juice of a lemon and the vegan sour cream together.
- Add 150ml of vegetable oil to a saucepan and place on a medium heat. Once hot enough, add the fish fingers to the pan and shallow fry for a few minutes on either side until golden brown.
- Heat the soft taco shells in the oven at 180 degrees for 2 minutes.
- Serve the tacos, layering the mango salsa, Cajun dressing and fish fingers in the taco shell. Top with pickled red onion, then serve with extra sauce and dressing on the side.
