Recipe:

1. Preheat oven according to fish finger box.

2. Place fish fingers into oven.

3. While they are cooking start by preparing the salsa.

4. Cut the corn off the cob and place into fry pan with 2 tablespoons of oil to blacken.

5. Once blackened place to the side to cool.

6. Place all other salsa ingredients into a bowl and add corn once cooled.

7. Once fish fingers are done warm tortillas as per packet instructions.

8. Assemble tacos.

Ingredients:

• 1 x packet of Diego’s Cali-Mex Street Tacos

• 16 fish fingers (based off 2 tacos with 2 fish fingers per taco)

• ½ a cup of sour cream

• 1 x packet of taco seasoning (optional)

• ¼ of a cabbage

• 100g of crumbled feta

• 2 tablespoons of oil

• Salsa

• 1 x corn on the cob

• ¼ of a red onion diced

• 4 x small tomatoes seeds removed and diced

• 1 small handful of coriander roughly chopped

• ½ a lime juice

• ¼ cup of black beans drained

• Salt and pepper to taste

• 3 heaped tablespoons of your choice of salsa