Ingredients

  • 6 small flour or corn tortillas
  • 12 breaded fish goujons
  • 200g Macphie Nacho Cheese Sauce
  • 1 baby gem lettuce, finely shredded
  • Picked coriander
  • 2 tbsp jarred pickled red cabbage
  • 1 red chilli, sliced
  • 1 lime, halved
Nacho Cheese Sauce

Method Makes 3 portions

  1. Cook the fish goujons according to the instructions, season with salt.
  2. Warm the tortillas and lay them out flat or in a taco holder if you have one.
  3. Load the taco shells with the lettuce, red cabbage, coriander, chilli and squeeze with lime.
  4. Finish with the hot fish goujons and drizzle over the warm Macphie Nacho Cheese Sauce.

Products used