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Fish/ Lunch/ Summer Lovin'/ Tex Mex

Fish Finger Tacos

April 12, 2022 (Last Updated: September 14, 2022) by Chris Collins

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

Crispy fish tacos are some of my favourite kinds of tacos. However, you really want to whip up a batter and fry the fish for crispy fish tacos; which admittedly can be a faff. Sometimes you need fish tacos and you need them now! So, a quick little get around is using some good old trusty store-bought fish fingers. Follow me…

close up overhead shot of fish finger taco on wooden chopping board

Fish Finger Taco Ingredients

Fish fingers get a bit of a bad rep. I mean back in the day they were probably stuffed with god knows what, but these days, with a good reputable brand, store-bought fish fingers are pretty good. Anywho, let’s take a look at what you’ll need for these tacos:

  • Fish Fingers – You could even whip up some homemade fish fingers if you fancied!
  • Pickled Cabbage – Really simple to make. Just soak sliced red cabbage in vinegar and lime juice.
  • Chipotle Mayo – You could use store-bought or whip up your own with mayo + chipotle paste.
  • Cotija/Feta – This adds a nice salty flavour to balance out the acidity from the pickled cabbage and spice from the chipotle mayo.
  • Avocado – Adds a creaminess to mellow out the other loud flavours.
  • Tortillas – I usually go for flour, but corn will work as well.
  • Coriander/Cilantro – This is optional, so leave it out if you’re a coriander/cilantro hater!

overhead shot of fish finger taco ingredients with text labels

Making Fish Finger Tacos

When it comes to making the tacos, as you can imagine it truly couldn’t be easier. Just a few tips to help:

  • Warm Tortillas – I like to toast mine in a scorching hot griddle pan, just to get some char lines. However, for all intents and purposes, the microwave will do the job.
  • Slice Avo – You could mash it, but I prefer slicing, just for an added bit of texture (plus it looks neater – eat with your eyes and all that).
  • Drain Pickle – Once the cabbage has pickled just shake off/drain away the brine before adding to the tortilla, just so the excess moisture doesn’t soak into the wrap.
  • Slice Fish Fingers – Halving the fish fingers will allow them to fit easier into the tacos.

Process shots: add avocado to wrap (photo 1), add pickled cabbage (photo 2), add fish fingers and chipotle mayo (photo 3), add cheese and coriander/cilantro (photo 4).

4 step by step photos showing how to make fish finger tacos

Fish Finger Tacos FAQ

What type of fish fingers should I use?

I usually go for Birds Eye (cod or haddock). But any reputable brand will do the job. Also, in other parts of the world you’re looking for ‘fish sticks’ just to clear up any confusion.

Do I have to pickle the cabbage?

If you really don’t like pickled foods, then you could just add the sliced cabbage. I’d recommend just a gentle squeeze of lime juice to serve, just for a hit of acidity to complement the fish and balance out the other flavours in the tacos.

I’m not good with spice, can I leave out the chipotle mayo?

The chipotle mayo is there to not only prevent a dry taco, but it also adds gorgeous flavour. If you’re at all wary of spice, just start with a small amount of chipotle paste and work your way up.

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

Serving Fish Finger Tacos

When it comes to serving these tacos, I usually have them for Lunch! They’re perfect as they are, but if you want to turn it into a feast then consider any of these goodies:

What can I serve with fish tacos?

For another delicious taco recipe check out my Ground Beef Tacos and Slow Cooker Chicken Tacos!

Alrighty, let’s tuck into the full recipe for these fish finger tacos shall we?!

overhead close up shot of fish finger taco on marble background surrounded by garnish

How to make Fish Finger Tacos (Full Recipe & Video)

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

Fish Finger Tacos

These tacos are so delicious you'll never believe they use fish fingers!
5 from 1 vote
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Servings (click & slide): 6 tacos
Course: Lunch
Cuisine: Tex Mex
Prep Time: 10 minutes
Cook Time: 15 minutes
Pickling: 30 minutes
Total Time: 55 minutes
Calories per serving: 426kcal
Cost per serving: £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 (check list):

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!

Quick 1 min demo!

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.

Your Private Notes:

Nutrition:

Nutrition Facts
Fish Finger Tacos
Amount Per Serving
Calories 426 Calories from Fat 249
% Daily Value*
Fat 27.67g43%
Saturated Fat 5.731g29%
Trans Fat 0.095g
Polyunsaturated Fat 11.615g
Monounsaturated Fat 8.703g
Cholesterol 26mg9%
Sodium 611mg25%
Potassium 443mg13%
Carbohydrates 34.57g12%
Fiber 4.8g19%
Sugar 4.14g5%
Protein 11.04g22%
Vitamin A 641IU13%
Vitamin C 31.8mg39%
Calcium 115mg12%
Iron 2.06mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition is based on the absence of salt unless stated as a measurement in the ingredients. Cost is worked out based on ingredients bought from UK supermarkets, then divided by the number of servings. In both instances these values are just for guidance. Please check out my FAQ Page for more info.
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Looking for more?You'll find plenty more delicious comfort food like this in my Debut Cookbook 'Comfy'

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