Vegan Fish Finger Tacos Bosh TV

Fish Finger Tacos

  • Super simple
  • 0:25 m
  • 12 ingredients

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!

Serves: 4

Ingredients

For the pink pickled onions

  • 6 tbsp red wine vinegar
  • 2 red onions
  • generous pinch of sugar
  • salt
  • salt

For the 'fish'

  • 8 frozen plant-based fish fingers

For the tartare sauce

  • 3 tbsp plant-based mayonnaise
  • 2 tsp capers
  • 8 cornichons
  • 2 sprigs of dill
  • Pinch of salt
  • Juice of 1 lemon

To serve

  • 8 mini tortilla wraps
  • Large handful of pine nuts or mixed seeds crunchy lettuce leaves
  • 2 limes

Before you start

Preheat grill to medium-high l Line a baking tray with wet baking paper

Step 1

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

Ingredients

  • 6 tbsp red wine vinegar
  • 2 red onions
  • generous pinch of sugar
  • salt
  • Juice of 1 lemon
  • salt

Step 2

Prepare the 'fish'

  • Place the 'fish' fingers on the baking tray, put under the grill and cook according to the packet instructions

Ingredients

  • 8 frozen plant-based fish fingers

Step 3

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

Ingredients

  • 3 tbsp plant-based mayonnaise
  • 2 tsp capers
  • 8 cornichons
  • 2 sprigs of dill

Step 4

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

Ingredients

  • 8 mini tortilla wraps
  • Pinch of salt
  • Large handful of pine nuts or mixed seeds crunchy lettuce leaves
  • 2 limes