Spicy Fish Finger Taco Wraps
Ingredients (Serves 2)
◆ 6 frozen fish fingers 4 corn and wheat tortilla wraps
◆ 2 large tomatoes, chopped
◆ 1 small red onion, finely chopped 1 lime, halved 1tbsp olive oil
◆ 4tbsp mayonnaise Few drops tabasco or 1tbsp chilli sauce 1 small little gem lettuce, shredded
◆ 2tbsp chopped fresh coriander Preheat the oven to 230°C, Fan fingers on a baking tray and cook for 12mins, turning after 6mins.
1. Preheat the oven to 230°C, Fan -210°C, Gas 8. Place the fish fingers on a baking tray and cook for 12mins, turning after 6mins. Wrap the tortillas in foil and place in the oven for the last 3mins.
2. Meanwhile place the tomatoes Squeeze in the juice of ½ lime, add the olive oil and mix together. Place the mayonnaise in a separate bowl and mix in the tabasco or chilli sauce.
3. Spread each taco with a little 3 top with lettuce, the tomato and onion salsa and a little chopped coriander. Cut 2 fish fingers in half and add 1½ fish fingers to each wrap. Fold over the base of the tortilla and roll to encase the filling. Drizzle over the remaining mayonnaise and serve 2 per person. Cut the remaining lime half in two and serve with the tacos.
Minced Beef Hot Pot
Ingredients (Serves 2)
◆ 1tbsp sunflower oil
◆ 1 large onion, chopped 250g 5% fat minced beef
◆ 2tsp plain flour
◆ 2tbsp tomato purée 300ml beef stock 2tsp Worcestershire sauce
◆ 400g can butter beans, drained
◆ 125g carrots, diced
◆ 400g potatoes
◆ 15g butter, melted
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