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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!

Ingredients
Method

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. 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