Fish finger tacos

• pack of 20 fish fingers
• taco

  shells

• ready-made coleslaw300g g
• fennel bulb↗1

  quartered and finely sliced

• zest and juice 1 lemon

  plus wedges and extra zest to serve

Step-by-step instructions

1. 1

   Cook the fish fingers and warm the tacos following pack instructions. Meanwhile, mix the coleslaw with the fennel, lemon zest and juice, and some black pepper.

2. 2

   Divide the coleslaw and fish fingers between the warm tacos, sprinkle over the extra lemon zest and serve immediately with the lemon wedges.