Fish Finger Tachos
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Prep Time
10 MINS
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Cook Time
15 MINS
- KCals 327
- Carbs 45G
Ingredients
- 8 frozen cod fish fingers
- 4 low-calorie soft tortilla wraps
- 50 g lightly-salted tortilla chips
- 80 g red cabbage finely sliced
- 80 g iceberg lettuce finely sliced
- 1 medium carrot peeled and grated
- ½ small red onion peeled and finely sliced
- 10 g reduced-fat mature Cheddar cheese finely grated
- 2 tbsp low-fat mayonnaise
- 2 tsp cider vinegar
- 1 tsp white granulated sweetener or sugar
- ¼ tsp sriracha sauce
- salt and pepper to taste
Instructions
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Preheat the oven to 200°C and line a baking tray with non-stick baking paper. Add the fish fingers and cook according to the packet instructions (this is usually around 15 minutes). Remove from the oven and slice each fish finger into 3.
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Line another baking tray with non-stick baking paper and spread out the tortilla chips. Cover with the grated Cheddar cheese and place into the oven for 5 minutes until the cheese has melted. Set to one side.
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Add the red cabbage, lettuce, carrot and red onion to a mixing bowl. In a small bowl, combine the mayonnaise, cider vinegar, sweetener and sriracha sauce. Mix until smooth, then pour over the vegetables and toss to coat.
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Now you are ready to assemble. Fold the tortilla wrap into a cone shape and add a layer of the cheese nachos down one side of the wrap. Spoon in a little of the sliced vegetables, add 2 of the sliced fish fingers and a little more of the sliced vegetables.
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Repeat with the remaining 3 tortilla wraps and serve.