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Fish Finger Soft Tacos with Pineapple Salsa

A vegan take on the street-food style fish taco, using our tasty Fish Fingers served with a zingy salsa and encased in a soft taco.

Serves: 4

Ingredients

  • 12 Birds Eye Fish Fingers (1.5 per taco)

  • 8 mini tortillas/wraps (30g each)

  • 2 little gem lettuce, shredded

  • 140g tinned pineapple, finely diced

  • 1/2 red pepper (50g), finely diced

  • 1 bunch coriander (25g), finely chopped

  • 1/2 red onion (50g), finely diced

  • 1 pinch onion salt (0.36g)

  • 1 pinch black pepper (0.36g)

  • 60ml vegan soured cream

  • 1/2 lime (zest and juice – 15ml)

Instructions

  1. Cook the Fish Fingers as per the pack instructions.

  2. Mix the pineapple, red pepper, red onion and coriander (leaving a little to one side to garnish) with a pinch of onion and salt and pepper to create the salsa.

  3. Mix the soured cream with the lime juice and zest.

  4. When the Fish Fingers are ready, cut each in half.

  5. Lightly toast the tortillas in a dry pan.

  6. Fold the tortilla in half and add the shredded lettuce.

  7. In each tortilla, add 3 pieces of Fish Finger and top with the pineapple salsa.

  8. To serve, drizzle over a spoonful of the lime soured cream.

Top Tips

  • Fresh pineapple can be used if preferred

  • Give your salsa an extra kick of heat by adding a few dashes of tabasco/hot sauce