These budget friendly tacos are very easy to assemble! Kids will love it too (minus the spicy gochujang and chilli flakes) making it the perfect midweek meal for those busy days.
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Yields:
4 serving(s)
Prep Time:
15 mins
Cook Time:
15 mins
Total Time:
30 mins
Cal/Serv:
743
Ingredients
16
breaded cod fish fingers
25g
butter
200g
frozen peas
1/2
-1tsp chilli flakes
Finely grated zest 1 lemon
150g
mayonnaise
1Tbsp.
gochujang
1/2
Iceberg lettuce, thickly shredded
75g
Cheddar, coarsely grated
8
small tortilla wraps
Directions
Step 1Preheat oven to 220°C (200°C fan) mark 7. Put fish fingers on a baking tray lined with baking parchment and cook for 12-15min, or until golden and cooked through (or according to pack instructions).
Step 2Meanwhile, in a medium pan over low heat cook the butter, peas, chilli flakes and plenty of seasoning until the peas are piping hot. Remove from heat, lightly mash with a fork and stir in the lemon zest. In a small bowl, mix the mayonnaise, gochujang and plenty of seasoning.
Step 3Spread the mayonnaise mixture over the tortillas and top with the shredded lettuce, fish fingers, crushed peas and cheese. Serve.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
