Fish finger tacos

Red cabbage pickle & sweetcorn salsa

Fish finger tacos

Fish finger tacos

Serves Serves 4 + 6 leftover fish fingers
Time Cooks In45 minutes
DifficultyNot too tricky
Nutrition per serving Plus
  • Calories 489 24%
  • Fat 13.7g 20%
  • Saturates 3.7g 19%
  • Sugars 7.2g 8%
  • Salt 1.7g 28%
  • Protein 32.4g 65%
  • Carbs 55.7g 21%
  • Fibre 7.8g -
Of an adult's reference intake
Tap For Method


  • 1.2 kg white fish fillets , skin off, pin-boned, from sustainable sources
  • 100 g plain flour
  • 2 large free-range eggs
  • 2 teaspoons chipotle paste
  • 250 g wholemeal bread
  • olive oil
  • ¼ of a red cabbage , (150g)
  • white wine vinegar
  • 2 corn on the cob
  • 1 lime
  • extra virgin olive oil
  • 4 wholemeal tortillas
  • natural yoghurt or soured cream , to serve
Tap For Method

The cost per serving below is generated by and is based on costs in individual supermarkets.  For more information about how we calculate costs per serving read our FAQS

Tap For Ingredients


  1. Cut 1.2kg of white fish into 10 portions (120g each) – they won’t be uniform in size, but don’t worry.
  2. Sprinkle 100g of plain flour across a plate, then whisk 2 large eggs and 2 teaspoons of chipotle paste together in a shallow bowl.
  3. Whiz 250g of wholemeal bread in a food processor with 2 tablespoons of olive oil and a pinch of sea salt and black pepper, then tip onto a baking tray.
  4. Coat each piece of fish in the flour, then dip into the egg mixture, letting any excess drip off. Finally, turn in the breadcrumbs until well coated, then transfer to a lined baking tray.
  5. At this stage you can cook them right away, or freeze on the tray (once frozen, you can pop them into a tub or freezer bag for easy storage).
  6. To cook, place the fish fingers on a roasting tray (one per person) and cook in a preheated oven at 200°C/400°F/gas 6 for 15 minutes from fresh or 20 minutes from frozen, or until golden and cooked through.
  7. Meanwhile, finely slice ¼ of a red cabbage (150g), then add to a bowl with 2 tablespoons of white wine vinegar and a pinch of salt. Scrunch together well and set aside to pickle.
  8. Pop a griddle pan or frying pan on a high heat, once hot add the corn and grill for around 10 minutes, or until lightly charred all over. Leave to cool slightly then carefully run a knife down the sides of the corn to cut off the kernels.
  9. Transfer the corn to a bowl, finely grate over the zest of 1 lime, add 1 tablespoon of extra virgin olive oil, then toss together and season to taste.
  10. Warm the tortillas in the oven wrapped in damp greaseproof paper, tip the yoghurt or soured cream into a serving bowl and cut the zested lime into wedges for squeezing over, then take everything to the table and let everyone tuck in and build their own.


When crumbing the fingers, try to use one hand for dipping the fish in the flour, and the other for the egg and breadcrumbs - it saves getting super-messy!

To make a speedy version of the sweetcorn salsa, swap the corn cobs for drained tinned sweetcorn.

A splash or two of hot chilli sauce is a great addition, if you have some to hand.