Description
A fast and flavorful twist on fish tacos using crispy fish fingers, a zesty red cabbage slaw, and a creamy sriracha mayo drizzle.
Ingredients
Scale
- 12 frozen fish fingers
- 8 corn tortillas
- 2 cups shredded red cabbage
- 2 tablespoons lime juice
- 1/4 cup mayonnaise
- 1 tablespoon sriracha
- 1/4 cup fresh cilantro, chopped
- Salt to taste
Instructions
- Cook fish fingers in oven or air fryer according to package directions until golden brown.
- Mix shredded red cabbage with lime juice and a pinch of salt in a medium bowl.
- Combine mayonnaise and sriracha in a small bowl and stir until smooth.
- Warm corn tortillas in a dry skillet over medium heat for 30 seconds per side.
- Spoon a layer of cabbage slaw onto each warm tortilla.
- Place 1-2 crispy fish fingers on top of the slaw.
- Drizzle with sriracha mayo and garnish with fresh cilantro.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Baking/Sautéing
- Cuisine: Fusion