PERinaise, PERi-PERi and soft tortillas. Step aside fish finger sarnies, it’s the tacos’ time to shine!
Fish Finger Tacos with PERinaise
Prep: 10 mins
Cook: 15 mins
Cook: 15 mins
2
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Ingredients
60g PERinaise (choose your flavour)
20ml PERi-PERi sauce (choose your flavour)
8 fish fingers
4 mini tortillas
1 red apple (grated)
¼ white cabbage (finely sliced)
Small bunch of fresh coriander (chopped)
Method
Step 1
Preheat oven and cook fish fingers as per the on pack instructions.
Step 2
Prepare and grate the slaw, then mix the carrot, cabbage, apple, coriander and
PERi-PERi sauce together.
PERi-PERi sauce together.
Step 3
Add a drizzle of PERinaise to the middle of each tortilla and spoon slaw on each.
Step 4
Place the cooked fish fingers on top of the slaw and finish with extra PERinaise.
Step 5
Garnish with coriander if you're feeling fancy. Serve.
PERi-PERi FLAVOURS
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A mere hint of heat but a tidal wave of flavour.
Where to find us
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It’s right in the middle with a medium heat, not too mild, not too hot.
Where to find us
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Garlic comes at you with the double kick – medium heat and full-on garlicky flavour.
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This one’s for the Hot ones. If you can handle it...
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Like tackling a ferociously fiery dragon.
Where to find us
