Kids' lunches

  1. Preheat the oven to gas 6, 200°C, fan 180°C
  2. Cut each tortilla into 8 triangles and spread out over 2 baking trays
  3. Bake for 5-6 mins until crisp and just starting to turn golden
  4. Meanwhile, dot the fish with 15g butter
  5. Place on a microwavable plate, cover loosely and cook on full power for 5 mins, turning halfway
  6. Transfer to a clean plate, pat dry with kitchen paper, then flake and gently toss with 75g salsa
  7. Put the tortillas in an ovenproof dish, top with the fish and scatter over 50g cheese
  8. Bake for 5-7 mins until the cheese starts to melt
  9. Meanwhile, mix the 100g quartered cherry tomatoes and 10g chopped fresh coriander into 50g salsa
  10. Serve a few spoonfuls on top of the nachos (serve the remainder on the side)
  11. Scatter over 2 sliced spring onions and reserved coriander leaves

Explore Kids' lunches

4 items

Turkey noodles
Egg-topped veggie bean burger
Fish nachos
Tiny tree' and sausage pasta

Fish nachos

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