Ingredients
- 60g PERinaise (choose your flavour)
- 20ml PERi-PERi sauce (choose your flavour)
- 8 fish fingers
- 4 mini tortillas
- 1 red apple (grated)
- ¼ white cabbage (finely sliced)
- Small bunch of fresh coriander (chopped)
Method
- Preheat oven and cook fish fingers as per the on pack instructions.
- Prepare and grate the slaw, then mix the carrot, cabbage, apple, coriander and PERi-PERi sauce together.
- Add a drizzle of PERinaise to the middle of each tortilla and spoon slaw on each.
- Place the cooked fish fingers on top of the slaw and finish with extra PERinaise.
- Garnish with coriander if you're feeling fancy. Serve.
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