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.