• 1 pack of GARDEIN Golden Fishless Filets
  • 7 by Sainsbury's Crunchy Taco Shells (from a pack of 12)

For the slaw

  • 125g red cabbage, finely sliced
  • 50g white cabbage, finely sliced
  • 1 spring onion, sliced on the diagonal
  • 2 tbsp sunflower seeds, toasted
  • 1 tbsp sesame seeds, toasted

For the dressing

  • 2 tbsp extra virgin olive oil
  • 1 tbsp apple cider vinegar
  • 1 tsp Dijon mustard
  • ½ tsp maple syrup

For the crushed peas

  • 150g peas, defrosted
  • 2 tbsp fresh mint, roughly chopped
  • Juice ½ lemon or 1 tbsp of lemon juice
  • 1 tsp extra virgin olive oil
  • 1 clove of garlic, finely chopped

To garnish

  • Fresh Mint
  • Lime


  1. 1

    Cook the GARDEIN Golden Fishless Filets according to the packet instructions.

To make the slaw

  1. 1

    Chop the veg and add it to a large bowl. 

  2. 2

    Toast the seeds on a medium heat in a dry frying pan until they start to colour. Remove from the pan and add to the slaw veg. 

To make the dressing

  1. 1

    Add all the ingredients to a jar, replace the lid and shake to combine. 

To make the crushed peas

  1. 1

    Place the peas into a large bowl. Crush roughly with a fork. Add in the rest of the ingredients and stir and crush again

To assemble

  1. 1

    Add the crushed peas, GARDEIN Golden Fishless Filets and slaw to the tacos. 

  2. 2

    Sprinkle with fresh mint and a squeeze of lime

Nutritional Details

Each serving provides
  • Energy 2093kj 500kcal 25%
  • Fat 28.0g 40%
  • Saturates 3.5g 18%
  • Sugars 5.8g 6%
  • Salt 1.4g 23%

% of the Reference Intakes

Typical values per 100g: Energy 770kj/184kcal

Each serving provides

43.0g carbohydrate 8.3g fibre 15.0g protein

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