Easy Fish Tacos


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425g pkt Birds Eye Oven Bake
Original Crumb Fish Fillets
6 small flour tortillas, warmed
1/2 cup (130g) tomato salsa
3 cups (180g) finely shredded lettuce
2 tomatoes, seeded, chopped
2 tablespoons red onion, finely chopped
1 tablespoon fresh coriander, chopped
1 cup (120g) shredded reduced-fat tasty cheese
Light sour cream, to serve
Lime wedges, to serve

Step 1
Cook the Birds Eye Oven Bake Fish Fillets following packet directions. Remove from oven and halve the fillets crossways.
Step 2
Spread the tortillas with salsa. Fill with lettuce, tomato, onion and coriander. Top with fish pieces and sprinkle with cheese. Serve with sour cream and lime wedges.