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Fish Finger Tacos with PERinaise

Prep: 10 mins Cook: 15 mins


PERinaise, PERi-PERi and soft tortillas. Step aside fish finger sarnies, it’s the tacos’ time to shine!

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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)


Step 1

Preheat oven and cook fish fingers as per the on pack instructions.

Step 2

Prepare and grate the slaw, then mix the carrot, cabbage, apple, coriander and
PERi-PERi sauce together.

Step 3

Add a drizzle of PERinaise to the middle of each tortilla and spoon slaw on each.

Step 4

Place the cooked fish fingers on top of the slaw and finish with extra PERinaise.

Step 5

Garnish with coriander if you're feeling fancy. Serve.


  • Mild PERinaise

    A mere hint of hear but a tidal wave of flavour.

    Where to find us

  • Vegan PERinaise

    A mere hint of heat but a tidal wave of flavour.

    Where to find us

  • Hot PERinaise

    Highly combustible - proceed with caution.

    Where to find us