Fish Finger Tacos
Fish finger tacos are one of those ideas that sounds a bit mad until you actually make them, and then you wonder why you haven't been eating them your whole life. We absolutely love this one. You've got crispy plant-based fish fingers tucked into warm tortillas, topped with a proper homemade tartare sauce, quick-pickled red onions, and all the good stuff. The pickled onions cut right through the richness of the fish fingers and the tartare sauce brings that creamy, herby, tangy hit that makes everything come together. Honestly, this is the kind of recipe we find ourselves making on a Friday night when we want something a bit fun and a bit special without spending hours in the kitchen.
Before You Start
- Baking tray
- Bowl for pickling onions
- Bowl for tartare sauce
- Red onions pickled & set aside (minimum 10 minutes)
Ingredients
- 6 tbsp red wine vinegar
- 2 red onions
- generous pinch of sugar
- salt
- salt
- 8 frozen plant-based fish fingers
- 3 tbsp plant-based mayonnaise
- 2 tsp capers
- 8 cornichons
- 2 sprigs of dill
- Pinch of salt
- Juice of 1 lemon
- 8 mini tortilla wraps
- Large handful of pine nuts or mixed seeds crunchy lettuce leaves
- 2 limes
Method
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
Tips & Variations
- Warm your tortillas properly: Don't skip this. A quick 30 seconds in a dry pan or straight over a gas flame makes them softer, more pliable, and honestly just way tastier. Trust us on this one.
- Make the pickled onions first: They only need about 10 minutes to do their thing but the longer you leave them the better they get. We sometimes make a big batch on a Sunday and keep them in the fridge all week.
- Pile it high: These tacos are meant to be loaded. Don't be shy with the tartare sauce and don't hold back on the toppings. The more the better in our experience.
Why This Works
The trick here is the quick pickle on the red onions. Just a few minutes in red wine vinegar with a pinch of salt and sugar and they go from sharp and raw to something totally bright and zingy. It balances the whole taco brilliantly. We also find that making the tartare sauce from scratch rather than using a shop-bought one makes a massive difference. The fresh dill and chopped cornichons give it a proper freshness that really lifts the whole thing.