BOSH TV vegan fish fingers tacos

Full of fishy(like) goodness and served with a creamy tartare sauce, we assure you that you won’t taste the difference.

INGREDIENTS

8 soft flour tortillas

For the pink pickled onions

2 red onions

6 tbsp red wine vinegar

generous pinch of salt

generous pinch of sugar

For the ‘fish’

8 frozen vegan fish fingers

For the tartare sauce

8 cornichons

2 sprigs of fresh dill

1 lemon

3 tbsp egg-free mayonnaise

2 tsp capers

pinch of salt

To serve

Large handful of crunchy lettuce leaves

2 limes pinch of salt

METHOD

Peel and finely slice the red onions and put them in a bowl. Add the red wine vinegar, salt and sugar and toss to combine, squeezing the onions firmly between your fingers.Set aside

Place the vegan fish fingers on the baking tray, put them under the grill and cook according to the packet instructions

Chop the cornichons and dill sprigs and put them in a bowl, saving a few of the dill fronds to garnish. Halve the lemon and squeeze the juice into the bowl. Add the rest of the sauce ingredients and mix well

Warm the tortillas under the grill or in a dry frying pan. Finely slice the lettuce. Cut the limes into wedges. Put the lettuce in a bowl and dress with a squeeze of lime and some salt.

Pile the tacos with lettuce and top with the vegan fish fingers, pink pickled onions and tartare sauce.

Garnish with the reserved dill and serve with the lime wedges alongside. Feel free to add any other garnishes you fancy, such as your favourite chilli sauces and chutneys

Recipe credit: BOSH.TV

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