Fish finger tacos

This recipe uses a speedy shortcut using a commonly available Australian ingredient: fish fingers! Removing the hassle from cooking fish at home in one simple step, this taco recipe is sure to be a hit with the kids.

• serves

  4

• prep

  10 minutes

• cook

  20 minutes

• difficulty

  Easy

Stream free On Demand

Salsa Party

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

Ingredients

• 12 fish fingers
• 12 corn tortillas
• lime wedges, to serve

For the salsa roja 

• 3 roma tomatoes
• 1 garlic clove
• 2 bird’s eye chillies, or to taste
• 1 tbsp chipotle in adobo (optional)
• 1 tsp salt
• 2 tbsp olive oil
• 1 small brown onion, finely sliced
• 6 stalks coriander, roughly chopped

For the slaw

• ¼ red cabbage, very finely shredded
• ½ red onion, very finely sliced
• 3 stalks coriander, roughly chopped
• 1 lime, juiced
• salt and black pepper

For the yoghurt mayonnaise 

• ½ cup mayonnaise
• ½ cup thick plain yoghurt

Instructions

1. Start with the salsa roja. Heat a grill pan over high heat, place the whole tomatoes on top and grill for about 10 minutes, turning occasionally, or until blistered. Transfer to a blender with the garlic, chillies, chipotle (if using) and salt and blend to a smooth purée. Heat a medium saucepan over medium heat and add the olive oil.

2. Add the onion and coriander and fry for about 2 minutes until the onion softens, then add the tomato purée. Stir to combine and simmer for about 10 minutes. Remove from the heat and allow to cool.

3. Cook the fish fingers according to the package directions.

4. For the cabbage slaw, in a large bowl, combine the ingredients and mix to combine.

5. For the yoghurt mayonnaise, in a small bowl, combine the ingredients in a bowl and mix to combine.

6. Toast the tortillas on a grill pan, until warmed. Top each tortilla with a bit of the slaw, a spoon of the yoghurt mayonnaise and a dollop of the salsa roja. Add a fish finger and serve with the lime wedges on the side.

Photography by Jiwon Kim.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Salsa Party

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G