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Fish finger tacos with tartar sauce

Fish finger tacos with tartar sauce


Tartar sauce goes perfectly with fish, so we’ve taken those flavours and made them into a tasty salsa to pair with these fish finger tacos

  • Feeds 8 Feeds 8
  • Ready in 25 minutes

Each serving contains

  • Energy
    1130kj 270kcal
  • Fat
    Med 21%
  • Saturates
    Med 10%
  • Sugar
    Low 2%
  • Salt
    Med 8%

% of adult’s reference intake | Carbohydrates per serving : 25g


  • 8 Co-op mini wheat and white tortilla wraps
  • 380g pack Co-op breaded jumbo cod fingers
  • 3 tbsp Co-op extra virgin olive oil
  • 2 tbsp Co-op mayonnaise
  • Zest and juice of ½ lemon
  • 1 tbsp capers, drained and roughly chopped
  • 1 tbsp flat leaf parsley, roughly chopped
  • 150g Co-op frozen British garden peas


  1. For the taco shells, preheat the oven to 190°C/fan 170°C /gas 5
  2. Using a rack over a deep baking tray, hang the wraps through the rack so they form a shell shape
  3. Bake for 12-15 mins, until crisp and golden
  4. Cook the fish fingers according to the pack instructions
  5. Allow to cool, then cut into bite-size pieces
  6. Meanwhile, shake together the oil, mayonnaise, lemon juice, capers and parsley in a jar
  7. Season and set aside
  8. Cook the peas according to the pack instructions, drain, then mash lightly with the lemon zest
  9. To serve, stuff the taco shells with the crushed peas and fish fingers, then drizzle over the tartare salsa

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