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
Instructions
- In a mixing bowl, mix everything together, keep chill until needed
- Preheat oven to 165C
- 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
- Cook fish finger according to the packet instruction
- Lay some mixed cabbage on waffle shell, then place fish finger, drizzle some yogurt aioli
- Garnish with some mixed cabbage and coriander leaf. Serve with lime wedges on the side. Enjoy!
To Prepare Yogurt Aioli:
To Prepare Mini Tacos:
