Fish Finger Fajita Bowl
16 Donegal Catch Omega 3 fish fingers
For the bean mix
1 tablespoon olive oil
1 red pepper, finely sliced
1 green pepper, finely sliced
1 red onion, finely sliced
1 x 400 gram tin black beans, drained and rinsed
100 grams salsa – choose the spice level to suit your tastes
1 teaspoon fajita spice mix
For the tomato salsa
100 grams cherry tomatoes, quartered
2 spring onions, finely sliced
2 little gem lettuce, shredded
2 avocados, peeled and thinly sliced
- Preheat the oven to 200 C / 180 C fan. Place the Donegal Catch fish fingers on a lined tray and bake for 12 - 14 minutes until cooked through.
- Whilst the fish fingers cook, make the fajita vegetables. Heat the olive oil in a large frying pan and add the peppers and red onion. Cook for 5 - 7 minutes until softened then add the black beans, salsa, fajita spice mix and some salt and pepper. Cook for 5 minutes until the veg is cooked through and tender.
- For the salsa, mix together the tomatoes and spring onion with some salt and pepper and set aside.
- When the fish fingers are cooked, divide between bowls and add a spoonful of the fajita vegetables, some tomato salsa, ½ sliced avocado and a quarter of the shredded lettuce. Sprinkle over some coriander and serve with lime wedges for squeezing.