In this week's Cornershop Challenge, Sophie combines two great foods: Fish Tacos and Fish, Chips and Mushy Peas. Guacamole is replaced with a spicy pea dip, and fish fingers are dusted with seasoning to create a fresh and easy meal.
- Pour your lime juice over your onions in a bowl and stir to combine. Leave for 1 hour until softened and a vibrant pink colour.
- Tip your cooked peas into a food processor and whizz until smooth. Tip your pea mix into a bowl and add your onion, chilli, coriander, lime juice and a pinch of salt. Stir to combine and set aside.
- Heat your oven according to your fish finger’s packet instructions. Pour your seasoning over your fish fingers and mix with hands until totally coated. Arrange on a baking tray and cook bake according to packet instructions.
- Arrange your pea guacamole on a tortilla wrap and top with tomatoes, fish fingers, chilli, pickled onions and coriander. Repeat with your remaining ingredients and serve!