Donegal Catch Fish finger fajita bowl

Fish Finger Fajita Bowl

Looking for tasty, creative ways to help you and your family get their two portions of fish a week? Why not enjoy our Fish Fingers in these tasty Fajita bowls, helping you also get your 5 a day. Ready in just 25 minutes, this recipe is perfect for midweek meals.
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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

To assemble

2 little gem lettuce, shredded

2 avocados, peeled and thinly sliced

Lime wedges

Coriander leaves


  1. 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.
  2. 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.
  3. For the salsa, mix together the tomatoes and spring onion with some salt and pepper and set aside.
  4. 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.

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