FISH FINGER AND SLAW BURRITOS
SERVES 4 PREP 10 MINUTES COOK 15 MINUTES
16 frozen fish fingers Olive oil spray 1½ tablespoons taco spice mix 1 corn cob ½ mini red cabbage, finely shredded 2 medium carrots, grated ¹⁄³ cup chopped fresh coriander leaves ¼ cup Japanese-style mayonnaise 1 tablespoon lime juice 8 flour tortillas
1 Preheat oven to 200°C/180°C fan-forced. Line a baking tray with baking paper. 2 Place fish fingers on prepared 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. 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. 4 Combine mayonnaise, lime juice and 1 tablespoon cold water in a small jug. Season with salt and pepper. Add dressing to slaw. Toss to combine. 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. NUTRITION: (per serve) 2810kj; 29.5g fat; 7.2g sat fat; 20.1g protein; 74g carbs; 9.5g fibre; 46mg chol; 1782mg sodium.