Fish Finger Tacos with Tartar Sauce


  • 8 mini wheat and white tortilla wraps
  • 380g pack breaded jumbo cod fingers
  • 3 tbsp extra virgin olive oil
  • 2 tbsp mayonnaise
  • Zest and juice of ½ lemon
  • 1 tbsp capers, drained and roughly chopped
  • 1 tbsp flat leaf parsley, roughly chopped
  • 150g frozen garden peas


  1. For the taco shells, preheat the oven to 190°C/fan 170°C /gas 5
  2. Using a rack over a deep baking tray, hang the wraps through the rack so they form a shell shape
  3. Bake for 12-15 mins, until crisp and golden
  4. Cook the fish fingers according to the pack instructions
  5. Allow to cool, then cut into bite-size pieces
  6. Meanwhile, shake together the oil, mayonnaise, lemon juice, capers and parsley in a jar
  7. Season and set aside
  8. Cook the peas according to the pack instructions, drain, then mash lightly with the lemon zest
  9. To serve, stuff the taco shells with the crushed peas and fish fingers, then drizzle over the tartare salsa
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