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Fish finger tacos recipe
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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
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
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Energy
650kj
155kcal
8%
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Fat
9g
13%
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Saturates
1g
5%
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Sugars
2g
2%
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Salt
0.4g
6%
of the reference intake
Carbohydrate 13.7g
Protein 5g
Fibre 1.4g
Method
- 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.
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