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!
Servings
Ingredients
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>
Ingredients
For the pink pickled onions
<item-todo-done>12 tbsp red wine vinegar<item-todo-done><item-todo-done>4 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>16 frozen plant-based fish fingers<item-todo-done>
For the tartare sauce
<item-todo-done>6 tbsp plant-based mayonnaise<item-todo-done><item-todo-done>4 tsp capers<item-todo-done><item-todo-done>16 cornichons<item-todo-done><item-todo-done>4 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>16 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>4 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