20 Minute Greek Style Fish Tacos!

A seriously flavour packed 20 minute dinner thanks to Birds Eye that the entire family is guaranteed to love! 

Crunchy, light and flavourful fish fillets and speedy chips with the perfect amount of sea salt and rosemary seasoning - yes please.

Let me know when you give this one a try xx 

Ready In: 20 mins 

Makes: 5 tacos 

Ingredients

• 1 x Birds Eye South Atlantic Flathead Fillets Light Batter 250g

• 1 small head lettuce, sliced 

• 1 punnet cherry tomatoes, halved 

• 1 cucumber, diced half moons 

• 1/2 onion, thinly sliced 

• 100g Kalamata olives 

• 100g danish feta, crumbled 

• 5 soft tacos 

• 1/2 lemon, juiced 

• Olive oil

• Salt to taste 

Sauce

• 4 tbsp plain yogurt 

• 1/2 lemon, diced 

• 1 clove garlic, crushed

• Salt to taste 

Sides

• Birds Eye Deli Seasoned Sea Salt and Rosemary Chips

Method

Step 1. Preheat your oven on 220C and line a baking tray. Place Birds Eye South Atlantic Flathead Fillets on tray and bake for 15 mins turning once. 

Step 2. Line a second baking tray and place Birds Eye Deli Seasoned Sea Salt and Rosemary Chips on tray and bake for 20 mins turning once. 

Step 3. Place lettuce, tomatoes, cucumbers, onion and olives in a bowl, drizzle with olive oil and season with lemon juice, olive oil and salt to taste. 

Step 4. Place all sauce ingredients in a small bowl and combine well. 

Step 5. Once the Birds Eye Flathead Fillets have cooked and cooled slightly, assemble tacos, top with crumbled feta and enjoy! 

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