Give BOSH! a Shout

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms and Conditions apply.

Thank you!

Your email has been sent

Five Yum Friday

Would you like delicious recipes and other goodness delivered to your inbox every Friday?

  • Iconic BOSH! recipe ideas

  • Exciting launches & news

  • Other things we're loving

Join our Five Yum Friday list for 5 bite-sized bits of culinary awesomeness for your weekend.

Fish Finger Tacos

Fish Finger Tacos
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



  • 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


  1. 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