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Jamie's fish finger tacos Recipe

Name: Jamie's fish finger tacos
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4
Ingredients: 75g stale wholemeal bread; 3 tsp olive oil; 500g responsibly sourced skinless thick white fish fillets, such as hake, cod, haddock; 1 tsp sweet smoked paprika; 4 corn cobettes; 200g red cabbage; 2 tbsp red wine vinegar; 4 ripe tomatoes; 8 small tortilla wraps; 2 tbsp natural yogurt; chilli sauce, to serve (optional)

Tesco Real Food

Jamie says: "Succulent white fish baked in crunchy breadcrumbs, topped with fresh veg and piled into soft tortillas – this super-speedy dish is sunshine on a plate".

Ingredients

75g stale wholemeal bread

3 tsp olive oil

500g responsibly sourced skinless thick white fish fillets, such as hake, cod, haddock

1 tsp sweet smoked paprika

4 corn cobettes

200g red cabbage

2 tbsp red wine vinegar

4 ripe tomatoes

8 small tortilla wraps

2 tbsp natural yogurt

chilli sauce, to serve (optional)

Method

Preheat the oven to gas 7, 220°C, fan 200°C and line a large baking tray with baking paper. Blitz the bread into coarse breadcrumbs in a food processor, then tip into a shallow bowl or plate and mix with 1 tsp olive oil. Cut the fish into 8 fingers, sprinkle with the paprika and season with pepper. Drizzle over 2 tsp olive oil and rub into the fish.

Turn the fish fingers in the breadcrumbs, pressing and patting the crumbs into the fish, until coated. Transfer to the baking tray and bake for 10 mins until golden and cooked through.

Meanwhile, place the corn in a dry, non-stick frying pan on a medium heat and cook for 10-15 mins until nicely charred, turning occasionally. Coarsely grate the cabbage into a serving bowl, add 2 tbsp red wine vinegar, season with a tiny pinch of salt and mix well. Finely chop the tomatoes and place in a separate serving bowl.

Transfer the charred corn to a board to cool, keeping the pan on the heat. Toast 2 tortillas in the hot pan for 5-10 secs on each side, keeping them warm in foil, and repeat with the remaining wraps. Carefully cut the kernels from the cobettes.

To serve, pile up a tortilla with a dollop of yogurt, the crispy fish fingers, cabbage, tomato and corn. Add a shake of chilli sauce, if you like.

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