Fish Finger Tacos with Donegal Catch - DonegalCatch

Ingredients

• 2 ripe avocados
• 1 small bunch of coriander (roughly 10-15g)
• 2 tbsp olive oil
• 2 pinches of salt and pepper (to taste)
• 300g crème fraiche or sour cream
• 8-12 fish fingers
• 8 soft tortillas
• Mixed leaves (a handful per taco)
• 1/2 red cabbage (thinly sliced)
• Pickled red onion (a few slices for garnish)
• Fresh coriander (for garnish)