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How to make Fish finger and slaw burritos

Yield = 4
Prep time: 0:10
Cook time: 0:15
Total time: 0:25

Ingredients

  • 16 frozen fish fingers
  • Olive oil cooking spray
  • 1 1/2 tablespoons taco spice mix
  • 1 corncob
  • 1/2 mini red cabbage, finely shredded
  • 2 medium carrots, grated
  • 1/3 cup fresh coriander leaves, chopped
  • 1/4 cup Kewpie Japanese-style mayonnaise
  • 1 tablespoon lime juice
  • 8 flour tortillas

Method

  • Step 1 Preheat oven to 200C/180C fan-forced. Line a baking tray with baking paper.
  • Step 2 Place fish fingers on tray. Spray lightly with oil. Sprinkle both sides of fish fingers with taco spice mix. Bake, turning once, for 15 minutes or until cooked through.
  • Step 3 Meanwhile, bring a large saucepan of water to the boil over high heat. Add corn. Cook for 3 to 4 minutes or until tender. Drain well. Rinse under cold water. Using a large knife, cut kernels from cob. Combine corn, cabbage, carrot and coriander in a bowl.
  • Step 4 Combine mayonnaise, lime juice and 1 tablespoon cold water in a small jug. Season with salt and pepper. Add dressing to coleslaw. Toss to combine.
  • Step 5 Heat tortillas following packet directions. Place tortillas on a flat surface. Spoon coleslaw along centre of each tortilla. Top each with 2 fish fingers. Roll up tightly to enclose filling. Serve.