• Prep Time 20 minutes
  • Cook Time 10 minutes
  • Serving For 3-4 people
  • Difficulty Normal

Recipe Description

This recipe is a courtesy of Anchor Dairy

Recipe Ingredient

  • Yogurt Aioli:
  • 125g Fernleaf Natural Yogurt
  • 70g mayonnaise
  • 1 clove of garlic, minced
  • lemon juice, misc
  • salt, misc
  • Taco Shell:
  • 12pcs Julie's butter waffle
  • Condiments:
  • 12pcs fish finger, frozen
  • purple cabbage, misc
  • cabbage, fine shredded
  • coriander, misc
  • lime wedges, misc


    To Prepare Yogurt Aioli:
  1. In a mixing bowl, mix everything together, keep chill until needed
  2. To Prepare Mini Tacos:
  3. Preheat oven to 165C
  4. Bake butter waffles for 2 mins, or until soft, form a taco shell and rest on a muffin tray in between the cups. Let it cool and set
  5. Cook fish finger according to the packet instruction
  6. Lay some mixed cabbage on waffle shell, then place fish finger, drizzle some yogurt aioli
  7. Garnish with some mixed cabbage and coriander leaf. Serve with lime wedges on the side. Enjoy!

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