Everything is phenomenal in a taco. Everything.
Admittedly, I do go a bit cold when I see tacos served in that crunchy, manila envelope style boat, myself preferring the softer tortilla which I can fold at my own leisure, but it has to be said that anything cradled in a taco is about to be a good time. Nothing more so than fish, and I recall eating my first fish taco poolside in Mexico, and it was so good that wanted to kiss the chef’s mother.
This recipe is shamelessly calling for you to just put fish fingers in the oven. I was almost embarrassed to include this recipe on my website but I felt, in the name of full disclosure, that I had to include them because they represent my point-of-view as a home cook that even the most family-familiar ingredients can be an opportunity to cook.
I mean, sure, if you have fish fingers on standby and literally all you want to do is cook them and serve with beans and chips, then there is absolutely no shame in it. I cannot tell you how many times dinner for me has been nothing but fish fingers in between two pieces of buttered bread. There is a time and a place for that; but knowing how these taste, I will always make time and find a place for them when I can.
The salsa here is crucial for me in the taco. Even though the fish fingers get their own spicy, tangy treatment, the lime and chilli speckled salsa provides a sweet yet alluringly sharp contrast to the fish fingers, and it is a highly addictive addition. Sometimes I have made extra quantities for the salsa and served it alongside the tacos in little bowls with tortilla chips for people to help themselves in between tacos.
If however you are in a dire situation where even chopping sounds like punishment, you could just get a premade spicy salsa, and just force yourself to add a little chopped pineapple and lime juice to it.
For the salsa
150g pineapple (from a pack is fine) – chopped into chunks
2 spring onions – chopped finely
1 large tomato – chopped finely
1 red chilli – chopped finely
1 x 198g can sweetcorn
A handful of fresh coriander – chopped finely
For the tacos
12 frozen fish fingers
1 tablespoon sour cream
1 teaspoon cumin
1 teaspoon paprika
1 clove garlic
6 – 8 soft corn tortillas
- For the salsa, put all ingredients listed in a big bowl with a little salt and pepper and fork together to mix. Put to one side for the flavours to meld together while you make your tacos.
- As grim as this sounds, I am literally about to tell you to cook your fish fingers to packet instruction. The nerve of me. Whether it be 12 -18 minutes at 180°C or whatever it is, just do whatever the box says and your halfway there. You’ll need about 12 fish fingers for this recipe but add as many as you feel you will need and increase the spices accordingly.
- While they cook, in a big bowl, combine the sour cream, cumin and paprika with a little salt and pepper. Squeeze in the juice of the lime and grate in the garlic clove. Stir to combine everything to a piquant pink sauce.
- Once the fingers are cooked, while still on the roasting tray, half each finger with a knife and then add them to the bowl of pink sauce. Turn the oven off but slip the soft corn tortillas into oven so that they can warm while the oven fan is cooling down.
- Turn the fish fingers gently in the sauce so that they are coated. Go easy – you want everything combined but not mixed into a paste.
- Once the tortillas are warm, I’d say the need nothing more than 8 – 10 minutes, remove them from the oven and wrap them in some tea towels to keep warm.
- Bring the bowl of spiced fish fingers to table with the tortillas, the Pineapple Salsa and any other accompaniments of your choice. I like my fish tacos with a little shredded lettuce, some crushed avocado, a sprinkling of fresh coriander and a bottle of my favourite hot sauce.