TODAY’S RECIPE: Fish finger tacos
WILL prove to be a family favourite. Makes: 10.
Ingredients
Pack of 20 fish fingers 10 taco shells 300g tub coleslaw 1 fennel bulb, quartered and finely sliced
Method
1 Cook fish fingers and warm tacos following the pack instructions. Meanwhile, mix coleslaw with fennel, lemon zest and juice, and black pepper.
2 Divide coleslaw and fish fingers between warm tacos, sprinkle over extra lemon zest and serve immediately with lemon wedges. n RECIPE of the Day brought to you in association with BBC Good Food Magazine. Subscribe today and get your first five issues for £5( direct debit ). Visit buysubscriptions.com/goodfoodandentercode GF DAILY 20 or call 03330162124 and quoteGF DAILY 20.