Fish Finger Tacos

Super simple
Super simple
Super simple
Super simple
0:25 m

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!

Start cooking ➞




For the pink pickled onions

<item-todo-done>6 tbsp red wine vinegar<item-todo-done><item-todo-done>2 red onions<item-todo-done><item-todo-done> generous pinch of sugar<item-todo-done><item-todo-done> salt<item-todo-done><item-todo-done> salt<item-todo-done>

For the 'fish'

<item-todo-done>8 frozen plant-based fish fingers<item-todo-done>

For the tartare sauce

<item-todo-done>3 tbsp plant-based mayonnaise<item-todo-done><item-todo-done>2 tsp capers<item-todo-done><item-todo-done>8 cornichons<item-todo-done><item-todo-done>2 sprigs of dill<item-todo-done><item-todo-done> Pinch of salt<item-todo-done><item-todo-done> Juice of 1 lemon<item-todo-done>

To serve

<item-todo-done>8 mini tortilla wraps<item-todo-done><item-todo-done> Large handful of pine nuts or mixed seeds crunchy lettuce leaves<item-todo-done><item-todo-done>2 limes<item-todo-done>

Before you start

Preheat grill to medium-high l Line a baking tray with wet baking paper

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 'fish'** **

  • Place the 'fish' 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 'fish' 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

Cost per portion


CO2e per portion

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