Fish finger tacos recipe


12 frozen fish fingers
2 large tomatoes, finely chopped
½ red onion, finely chopped
1 garlic clove, crushed
50g pickled sliced jalapeños, finely chopped (optional)
1 lemon, juiced
1 tbsp olive oil
150g pack crunchy taco shells
1 Little Gem lettuce, shredded

For the tartare sauce

3 tbsp mayonnaise
1 tbsp finely chopped gherkins
2 tsp capers, finely chopped
15g flat-leaf parsley, finely chopped


Cook the fish fingers to pack instructions.
Meanwhile, mix the tomatoes, onion, garlic, jalapeños (if using), half the lemon juice and the oil in a bowl and season.
In a separate bowl, mix together the mayonnaise, gherkins, capers, parsley and remaining lemon juice.
Fill each taco shell with some shredded lettuce and 1 tbsp of the tomato salsa. Top with a fish finger and a little tartare sauce to serve.

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