I’m a huge fan of dinners that feel a little playful – the kind where everything is laid out on the table, and you each get to build your own perfect bite whilst drinking and chatting. Fish finger tacos are exactly that. They’re nostalgic (hello, Birdseye fish fingers!), but full of flavour and so quick to prepare.
Plus, it works brilliantly as a quick weeknight meal for two, but these fish finger tacos shine when shared with a group of friends. Just double/triple up the recipe, lay everything out family-style, and let people dig in.
What goes inside your fish finger tacos can change depending on what you’ve got kicking around (it’s great for clearing the fridge at the end of the week!), but I’ve written down the version I made last time – plus a few bonus ideas if you’d like to switch things up a bit. Read on for the full recipe!
Method
Follow these steps to make our Fish Finger Tacos
Start by baking your fish fingers according to the packet instructions – they’ll usually need 12–15 minutes in a hot oven. Aim for crispy and golden. You want these to be ready just as you’re finishing the rest, so pop them in while you prep everything else.
A punchy slaw is essential for freshness and crunch. Finely slice your cabbage, carrot, and red onion (or whatever mix you’re using). In a large bowl, combine with the white wine vinegar, sugar, and a generous pinch of flaky salt. Toss well and set aside to lightly pickle – the longer it sits, the better the flavour, so feel free to make this earlier in the day.
No need to thaw the corn first! Add the frozen sweetcorn straight into a dry frying pan over high heat. Leave it undisturbed for a few minutes so it can pick up some charred edges. Once the corn is lightly charred, stir through finely chopped coriander and chilli.
A sauce is an essential base for any taco – and a chipotle mayo is our go-to. While the slaw is pickling and the corn is charring, stir together 5 tablespoons of mayo with 1 tablespoon of chipotle paste. Taste and tweak depending on how much heat you’re after – feel free to add an extra spoon of chipotle if you like things spicy.
I also had some cucumber lying around, so I decided to make something cool and refreshing. Finely chop ⅓ of a cucumber and mint and mix together. Both the mint and cucumber add a nice cooling contrast to the heat and richness of the fish stick tacos.
Once everything else is underway, grill your tortillas. Heat a griddle or dry frying pan over medium heat and cook each tortilla for 1–2 minutes per side until it’s soft with a few char marks. As each tortilla comes out of the pan, place it on a plate and cover with a clean kitchen towel to keep warm.
Now for the fun bit – lay everything out! Set your fish fingers, slaw, chipotle mayo, sweetcorn, and any extras into your favourite serving bowls and plates. Don’t forget your garnishes – I love to serve my fish finger tacos with a few lime wedges, jalapenos, extra coriander, and Cholula hot sauce.
To build your fish finger taco: start with a dollop of chipotle mayo on the base of the tortilla. Add some slaw, two fish fingers, a spoonful of charred sweetcorn, cucumber salsa, a squeeze of lime, and a dash of hot sauce. Eat immediately while they’re warm and crisp!
What Should You Include in Fish Finger Tacos?
Here’s a quick-hit list of ingredients to mix and match for your ultimate fish taco night. I recommend picking at least one from each category below:
- Protein: Fish fingers (or fish sticks for my US friends!), scampi, crispy tofu, or baked chunks of white fish
- Base: Mini tortillas – soft white flour ones are my fave, but crunchy shells would also work well
- Sauce: Chipotle mayo (a must), sour cream, or smashed avocado with lime
- Fresh Bits: Tangy slaw, pico de gallo, coleslaw, cucumber & mint salsa, sliced radish, or shredded lettuce
- Garnishes & Extras: Charred spicy sweetcorn, pickled red onions, lime wedges, pickled red onions, hot sauce, jalapenos, extra coriander, or maybe a cheeky margarita on the side!
What To Use if You Can’t Find Fish Fingers
Fish fingers are incredibly cheap, and because they come frozen, I always make sure I have a pack in my freezer (along with some tortillas!), so I can whip up some tacos in a pinch. But, I know not every country has fish fingers available. Alternatively, you could use:
- Whitby scampi
- Any white fish, broken into chunks and pan-fried
- Salmon fillets, grilled and flaked
- Frozen breaded cod fillets, cut into strips
- Even crispy tofu if you’re veggie – it holds up really well with the slaw and chipotle mayo!
Easy Weeknight Dinners From Savery Grazing
We hope you loved this recipe, and it has become a staple in your weekly meal rotation. Whether you’re feeding two or ten, we guarantee these fish stick tacos will be a hit. If you’re looking for more meal ideas for feeding a crowd, check out the Savery Grazing food blog. Or, keep up to date with us on socials – find us on Instagram, Facebook, and Pinterest!
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