Easy Fish Taco Wraps


  • 225g Birds Eye Deli lightly crumbed lemon pepper fish
  • 10 Old El Paso regular flour tortillas
  • 400g coleslaw
  • 1/3 cup garlic aioli
View Method Easy Fish Taco Wraps


  1. Cook fish according to packet instructions. Transfer to a plate and flake into large pieces.
  2. Meanwhile, heat a large chargrill pan over high heat. Cook tortillas for 30 seconds on each side or until charred and warmed through. Wrap in foil to keep warm.
  3. Place coleslaw in a bowl and top with a little aioli.
  4. Top tortillas with slaw, fish and remaining aioli. Season and serve.
View Ingredients Easy Fish Taco Wraps
View Method Easy Fish Taco Wraps
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