- Either fry the fish fingers in a frying pan with a little olive oil or cook them under the grill as you like. Just keep turning them so they don’t dry out.
- Scoop out the avo and mash into a course paste with a little salt.
- Smother the tacos with the avo. Scatter over the cabbage and rip over the fish fingers, drizzle over loads of mayo and serve.
8-12 fish fingers
1 ripe avocado
Red cabbage, finely sliced to serve
Chipotle mayonnaise to serve