Fish finger tacos recipe
Created by The Tesco Recipes team
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- Makes 12
- 10 mins to prepare and 10 mins to cook
- 155 calories / serving
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
Each serving contains
- Energy
- 650kJ 155.0kcal
- Fat
- 9g
- Saturates
- 1g
- Salt
- 0.3g
- Sugars
- 2g
of the Reference intake
Carbohydrate 13.7gProtein 5.0gFibre 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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