If you are looking for a fun and easy mid-week meal using fish fingers you are in the right place. These fish finger tacos are so quick to make and loved by kids and adults too. As an easy meal goes making fish finger wraps are not only a healthy meal idea but tastes absolutely delicious too.
They could also be described as a fish finger burrito or fish finger wrap. But no matter what you call them they take 15 minutes to make and work very well for summer meals and for al fresco eating too.
This is a brilliant recipe which is hugely adaptable. You can tailor-make the salsa to your taste. I add chilli for adults and I’ve also made them larger pieces of breaded fish fillets too. Fish fingers are just very convenient as they cook straight from frozen and I always have a packet of them in the freezer.
Other changes you could make is to use gluten-free wraps or flatbread. I’ve also made this dish and served it with rice which worked wonderfully.
Why you’ll love this recipe
Who doesn’t love a quick and easy mid-week meal? Fish fingers are something I always have in the freezer so making this only takes a few minutes and you don’t need to worry about shopping for the ingredients. I always like to have a few fish finger recipe ideas for when I need something easy.
The salad and salsa are great healthy sides to go with your fish finger tacos. They are full of flavour and are a great way to get your little ones to eat their veggies! I love that you can adapt the salsa to the spice level you like.
Finally, you’ll love this recipe for fish finger wrap as it makes for great picnic food! I would recommend keeping the salad and salsa separate until you’re ready to eat as otherwise, your salad and taco shell may go soggy. They can keep in an airtight container in the fridge for a couple days so you can prep your Sunday picnic while making dinner on Friday night.
For the full recipe and instructions scroll to the bottom of the page for the recipe card.
You’ll want to use about 2 fish fingers per taco, but you can also use breaded cod. I prefer fish fingers are they don’t take up much space in the freezer and I always have them on hand.
I have made this fish finger taco recipe using one large piece of battered cod and it was delicious.
For the salsa, you’ll need tomatoes, red onion and some chilli. I also like to add sriracha to give the salsa a wonderful kick that is full of flavour. You can of course adapt. the ingredients depending on what you have in the cupboard. Swap the red onion for a brown one or instead of beef tomatoes, slice up cherry tomatoes.
Fish finger tacos wouldn’t be a taco without the wrap/ taco shell. You can make this a fish finger soft taco if you’re using soft shells. I pick up my tortilla wraps from the supermarket (Aldi ones are so tasty) but just grab yours from the local supermarket. Or if you’re feeling adventurous try making your own.
How to make Fish Tacos– Step by step
Chop the tomatoes into small chunks.
Thinly slice the red onion.
Add the chilli if you want to!
Slice and chop up the red peppers.
Cut the lettuce into thin strips and add to the bowl.
Add the juice of half a lime.
Add the cilantro / coriander and mix together.
If you want even more spice add a bit of hot sauce and mix everything together.
When the fish fingers or cod pieces are cooked add them to warmed tortillas and add a good helping of salsa on top.
Fish finger tacos are best served straight away when the fish is still hot and the salad is still crunchy. However, when I last made these we had one left over and I had it the next day for lunch – even cold it was delicious.
Add some extra chilli or Sriracha sauce into your salsa to really turn up the heat. I like to leave the sriracha out of the salsa but then leave the bottle on the side so people can decide how much spice they want to add to the fish tacos.
If you’re making this fish finger recipe at home, try warming your wraps before assembling your fish stick tacos. It softens the wraps and I think it just takes the wraps to another level.
If you are asking what can I serve with fish tacos then let me give you some ideas: although the fish tacos are a meal in themselves however I love serving them with spicy rice. This is usually enough for a midweek meal.
If I’m serving these for a party I also add in corn on the cob, potato salad, garlic bread and even pasta salads. I recently made a whole picnic of summer salads that wouldb e the perfect side dish to the fish tacos with fish sticks.
For my American friends, they have used supermarket fish sticks and the results were almost identical. Fish sticks are very similar to fish fingers. So you can call this fish finger tacos with fish sticks!
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- chopping board
- Mixing bowl
Substitutions and variations
The easiest substitution is to change the type of fish you use. I used fish fingers as they are easy to cook and there is always a packet in the freezer. You could also use salmon steaks baked or cooked in a frying pan. Battered fish works very well too.
If you have chicken goujons or chicken strips you can easily cook them and add them to this dish. These work incredibly with the spicy salsa.
Beef tacos are a great way to change this recipe. Thin strips of cooked steak work a treat with this salsa. Absolutely morish. This feels so luxurious to me, perfect for steak cooked on the BBQ.
I love having roasted goose for Christmas however, turkey is still a classic. Goose is just so juicy and in my opinion, tastes better than turkey! You can follow the Goose Wrap Recipe or simply follow the one below but swap the fish fingers for leftover roast goose.
I have made this for my vegan friends before by replacing the fish for Quorn fish fingers. They look the same but are 100% animal free. Vegetable burgers also work really well with this salsa on top. The salsa is 100% vegan too so everyone can enjoy fish tacos.
Storing / Making ahead of time options
Fish finger tacos are best eaten on the day they are made and assembled, otherwise the salsa can cause the salad and wraps to go a little soggy. If you are planning on making the fish tacos for a picnic or party ahead of time. I suggest keeping your salad and salsa in separate containers and then assembling your tacos as you’re ready to eat.
What to serve with fish fingers?
I love serving fish fingers with a light salad and spicy salsa, they also work really well in a taco or burrito. Summer salads pair with the simple fish fingers to bring out their flavours, try a peach and mozzarella salad or a mango and avocado mix.
What are fish fingers called in America?
For my American audience, you might not have heard of fish fingers. They are usually cod in a bread crumb coating which is normally kept in the frozen food aisle of the supermarket. They are similar to fish sticks. Any crumb coated or battered fish sticks would work for these fish stick tacos.
What do fish fingers taste like?
Fish fingers taste like the fish they are made of. It’s usually a subtle tasting fish that isn’t too strong which is why they are so popular with children. Usually cod, haddock or pollock. The bread crumb or battered coat gives it an extra sometimes salty taste which combined with the fish flavor perfectly.
What to have with fish fingers?
Fish fingers are usually served with peas and chips. It’s a traditional way that kids in the U.K. try fish for the first time. For adults, mushy peas and posh fries like potato wedges are commonly served together. A fish finger sandwich is also a highlight of many pub lunches. I can assure you it tastes really really good.
Are fish tacos healthy?
Fish tacos are processed so they are not the healthiest way to eat fish, they are usually mid-range healthy, amber on the traffic light system. They are fried and often in a batter but fish itself is a great source of omega-3 and other vitamins.
What kind of fish is good for tacos?
I like using fish fingers as I usually have them in the freezer and they are the perfect portion for fish tacos. I have also used breaded cod for this recipe. If you are feeling fancy you can use salmon as this mixes beautifully with a spicy salsa.
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Fish Finger Tacos
- 12 (12) fish fingers (or breaded cod)
- 50 g (1.76 oz) tomatoes
- 1 (1) red onion
- 1 (1) chilli (or the amount to taste)
- 1 (1) red pepper
- 1 (1) lettuce (depending on the size of the lettuce – I add 2 large handfuls in)
- Half (Half) lime
- 30 g (1.88 cups) coriander / cilantro (cilantro)
- 1 teaspoon (1 teaspoon) hot sauce (optional – I used Sriracha)
- 4 (4) tortilla wraps
- Preheat the oven and cook the fish fingers or breaded cod to the cooking instructions.
- Chop up the tomatoes, red onion, chilli and pepper into small pieces and add to a bowl.
- Cut up the lettuce into thin strips and mix into the other ingredients.
- Squeeze the juice from half a lime. (Save the other half for squeezing over the finished fish finger tacos)
- Chop up the coriander/cilantro and mix in.
- Add the chilli sauce if you want some extra heat.
- Mix everything together and leave to the side until the fish is cooked.
- When the fish is cooked, warm up the tortilla wraps.
- Add the fish to the tortilla wraps and add the salsa.
- Serve straight away and enjoy.
Please note that the nutrition information provided above is approximate and meant as a guideline only.