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!

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Packed with protein, loaded with plant goodness, and bursting with bold flavour, they’re the easiest way to bring epic plant-based energy to your dinner table.

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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

Say hello to BOSH! Ready Meals now at Tesco.

Packed with protein, loaded with plant goodness, and bursting with bold flavour, they’re the easiest way to bring epic plant-based energy to your dinner table.

Shop Now