Fish finger and slaw burritos

Taco-flavoured coleslaw and fish fingers bring these wraps to life with a new (and easy) spin on the classic burrito. The whole family will sing high praise for this dinner idea - ready in just 25 minutes.

Recipe «Fish finger and slaw burritos» presented in category Recipes / Fish, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author Gomer would need: 16 frozen fish fingers, Olive oil cooking spray, 1 1/2 tbsp taco spice mix, 1 corncob, 1/2 mini red cabbage, finely shredded , 2 medium carrots, grated, 1/3 cup fresh coriander leaves, chopped, 1/4 cup Kewpie Japanese-style mayonnaise , 1 tbsp lime juice, 8 flour tortillas.

Ingredients:

• 16 frozen fish fingers 
• Olive oil cooking spray 
• 1 1/2 tbsp taco spice mix 
• 1 corncob 
• 1/2 mini red cabbage, finely shredded 
• 2 medium carrots, grated 
• 1/3 cup fresh coriander leaves, chopped 
• 1/4 cup Kewpie Japanese-style mayonnaise 
• 1 tbsp lime juice 
• 8 flour tortillas 

Instructions

1. Preheat oven to 200C/180C fan-forced. Line a baking tray with baking paper.
2. Place fish fingers on tray. Spray lightly with oil. Sprinkle both sides of fish fingers with taco spice mix. Bake, turning once, for 15 minutes or until cooked through.
3. Meanwhile, bring a large saucepan of water to the boil over high heat. Add corn. Cook for 3 to 4 minutes or until tender. Drain well. Rinse under cold water. Using a large knife, cut kernels from cob. Combine corn, cabbage, carrot and coriander in a bowl.
4. Combine mayonnaise, lime juice and 1 tablespoon cold water in a small jug. Season with salt and pepper. Add dressing to coleslaw. Toss to combine.
5. Heat tortillas following packet directions. Place tortillas on a flat surface. Spoon coleslaw along centre of each tortilla. Top each with 2 fish fingers. Roll up tightly to enclose filling. Serve.