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Fish finger tacos recipe

Fish finger tacos recipe

141 ratings

The whole family will love this colourful fish taco recipe loaded with budget-friendly fish fingers, crisp salad and fiery jalapeños. Make a quick tartare sauce with mayo, gherkins, capers and parsley and serve up a healthy feast in just 20 minutes. Midweek dinner times don't come easier than this. See method

  • Makes 12
  • 10 mins to prepare and 10 mins to cook
  • 155 calories / serving
  • Healthy

Ingredients

  • 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
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

    650kj
    155kcal     8%

  • Fat

    9g 13%

  • Saturates

    1g 5%

  • Sugars

    2g 2%

  • Salt

    0.4g 6%

of the reference intake
Carbohydrate 13.7g Protein 5g Fibre 1.4g

Method

  1. Cook the fish fingers to pack instructions.
  2. Meanwhile, mix the tomatoes, onion, garlic, jalapeños (if using), half the lemon juice and the oil in a bowl and season.
  3. In a separate bowl, mix together the mayonnaise, gherkins, capers, parsley and remaining lemon juice.
  4. 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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