Fish Finger Tortillas

Serving 4, you’ll need…

600g any sustainable, chunky, white fish (hake, Pollock, coley)

2 eggs, whisked

1 cup of panko bread crumbs

8 x tortilla wraps

4 spring onions

2 avocados, sliced

2 small heads of cos lettuce, roughly sliced

1-2 red chillies

Juice of 1 lime

Sriracha sauce


Preheat the oven to 200c / 180c fan. Brush a wire rack with oil and place on top of a foil lined baking tray.

Toast the panko bread crumbs for a couple of minutes in a dry frying pan over a low-medium heat, until lightly golden. Set out two bowls, one with the whisked eggs, the second with the toasted bread crumbs and a generous crack of salt and pepper.

Cut the fish width ways into chunky fingers, about an inch thick and dip into the whisked egg before coating in bread crumbs. When the oven is hot enough, place the fish fingers on the wire rack and bake for 10 minutes, carefully turning the fingers halfway through.

Parcel your tortilla wraps in foil and place in the oven when you turn the fish fingers.

Meanwhile, prep the rest of your ingredients: slice the spring onions thinly on the diagonal, wash and roughly slice the cos lettuce, slice the avocado lengthways, deseed and finely slice the chilli.

Once the fish fingers are cooked and the tortillas heated through, assemble. Place the fish fingers and the avocado in the middle of your wraps, followed by the cos, then top with a sprinkle of spring onions, chilli, a squeeze of lime and a drizzle of sriracha sauce and roll up.

*Chicken breast fillets are equally delicious as an alternative. Add a little grated parmesan and some smoked paprika to the panko bread crumbs after toasting and bake for 10 minutes, then turn and bake for 5.

OR Veggies and vegans could use tofu, marinating it for 30 minutes in a little soy and lime, then rolling in bread crumbs and baking for 10 mins on a lined and lightly oiled baking tray.



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