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Fish Finger Tacos
These vegan fish finger tacos are the ultimate Tuesday treat (taco Tuesday, obviously). Full of fishy goodness and served with a creamy tartare sauce, we assure you no one will know these aren't the real deal!
Before you start
Preheat grill to medium-high • Line a baking tray with wet baking paper
Ingredients
Ingredients
- 8 soft flour tortillas
For the pink pickled onions
- 2 red onions
- 6 tbsp red wine vinegar
- generous pinch of salt
- generous pinch of sugar
For the 'fish'
- 8 frozen vegan fish fingers
For the tartare sauce
- 8 cornichons
- 2 sprigs of fresh dill
- 1 lemon
- 3 tbsp egg-free mayonnaise
- 2 tsp capers
- pinch of salt
To serve
- Large handful of crunchy lettuce leaves
- 2 limes pinch of salt
Method
-
1.
Pickle the onions • Peel and finely slice the red onions and put them in a bowl • Add the red wine vinegar, salt and sugar and toss to combine, squeezing the onions firmly between your fingers • Set aside
Prepare the fysh • Place the fysh fingers on the baking tray, put under the grill and cook according to the packet instructions
Make the tartare sauce • Chop the cornichons and dill sprigs and put them in a bowl, saving a few of the dill fronds to garnish • Halve the lemon and squeeze the juice into the bowl • Add the rest of the sauce ingredients and mix well
Serve • Warm the tortillas under the grill or in a dry frying pan • Finely slice the lettuce • Cut the limes into wedges • Put the lettuce in a bowl and dress with a squeeze of lime and some salt • Pile the tacos with lettuce and top with the fysh fingers, pink pickled onions and tartare sauce • Garnish with the reserved dill • Serve with the lime wedges alongside • Feel free to add any other garnishes you fancy, such as your favourite chilli sauces and chutneys
