Fish Finger Tacos

overhead shot of fish finger taco on wooden board surrounded by garnish

Print Recipe

5 from 1 vote

These tacos are so delicious you'll never believe they use fish fingers!

Prep Time10

Cook Time15

Pickling30

Total Time55

Course: Lunch

Cuisine: Tex Mex

Servings: tacos

Author: Chris Collins

Cost: £2 / $2.50

Equipment

Small Bowl (for pickling cabbage)
Small Bowl or Pot (for chipotle mayo)
Baking Tray (for fish fingers)
Sharp Knife & Chopping Board

Ingredients

Chipotle Mayo

1/2 cup / 120g Full Fat Mayo
1 tbsp Chipotle Paste (see notes)
gentle squeeze of Lime Juice

Pickled Red Cabbage

1/2 small Red Cabbage, finely sliced
2 tbsp Apple Cider Vinegar, (can sub red or white wine vinegar)
2 tbsp Lime Juice (approx 1 whole lime)
good pinch of Salt

Fish Finger Tacos

12 Fish Fingers (store-bought or homemade)
6 small Flour Tortillas, warmed
1 large Avocado, halved, pitted, peeled & finely sliced
1/4 cup / 35g crumbled Cotija or Feta, or as needed
Coriander/Cilantro, finely diced (optional)

Instructions

Pickle Cabbage: In a small bowl combine cabbage, lime juice and vinegar with a good pinch of salt. Leave to pickle for at least 30mins (longer the better), tossing every now and then.
Fish Fingers: About 15mins before the cabbage is ready, place your fish fingers on a baking tray and cook to packet instruction.
Chipotle Mayo: Meanwhile In a small bowl or pot combine mayo with chipotle paste and a gentle squeeze of lime juice. Place to one side.
Tacos: Add sliced avocado to the centre of a flour tortilla. Top with pickled cabbage, then 2 halved fish fingers each, followed by chipotle mayo, cheese and coriander/cilantro if you're using it. Enjoy!

Video

Notes

a) Chipotle Mayo - You can use your favourite store-bought if you fancy instead. The above recipe will make a fairly big batch, just tightly store any leftovers in the fridge for up to a week. You'll find chipotle paste in most UK supermarkets. You can sub Chipotle Chilis in Abodo Sauce (either blend up 1-2 of the actual chilis, or just spoon in some of the sauce). In all cases if you're at all wary of spice just start off with less and work your way up.

b) Fish Fingers - Birds Eye frozen fish fingers do the trick (cod or haddock), or you can whip up some Homemade Fish Fingers!

c) Pickled Cabbage - This adds a nice tangy layer to the tacos, where the acidity pairs beautifully with the fish. If you really don't like pickling, you can just add finely sliced red cabbage and finish with a squeeze of lime or lemon juice.

d) Calories - Per taco assuming 1 tbsp chipotle mayo per taco.

Nutrition