Equipment
Ingredients
Quick Pickled Onions
- 1 red onion, thinly sliced
- 120 ml white vinegar
- 120 ml water, warm
- 10 g white sugar
- 5 g fine sea salt
Spiced Fish Fingers
- 400 g frozen breaded fish fingers
- 3 g smoked paprika
- 2 g ground cumin
- 2 g chili powder
- 15 ml vegetable oil
Lime Crema and Assembly
- 50 g mayonnaise
- 50 g sour cream
- 15 ml lime juice, freshly squeezed
- 8 flour tortillas, small
- 150 g green cabbage, finely shredded
- 10 g fresh coriander, roughly chopped
Nutrition (per serving)
Method
In a Small mixing bowl, combine the warm water, white vinegar, sugar, and salt. Stir until the solids are completely dissolved, then add the thinly sliced red onion. Push the onions down to submerge them and set aside to pickle.
Place the frozen breaded fish fingers on an Oven tray. Drizzle lightly with vegetable oil, then sprinkle evenly with the smoked paprika, ground cumin, and chili powder if using. Toss gently to coat the breading in the spices.
Bake the spiced fish fingers in a preheated oven at 200 C (400 F) for 15 minutes, or until the breading is deeply golden, crispy, and the internal temperature reaches 74 C (165 F).
While the fish fingers bake, use a Whisk to combine the mayonnaise, sour cream, and fresh lime juice in a Medium mixing bowl until smooth.
Heat a Dry frying pan over medium-high heat. Toast each flour tortilla for 15 to 20 seconds per side until warm and pliable, with slight char marks.
Build the tacos by laying down a bed of shredded green cabbage on each tortilla. Top with one or two spiced fish fingers, a generous drizzle of the lime crema, a pinch of the quick pickled onions, and a sprinkle of fresh coriander.
Chef's Notes
- Using a dry spice rub on frozen commercial products like fish fingers is a classic industry hack to elevate convenience foods instantly without compromising their intended cooking mechanics.
- The acid in the quick pickle and lime crema is critical here. Fried or heavily breaded foods require a sharp acidic contrast to cleanse the palate and prevent the dish from feeling heavy.
- If you prefer a spicier profile, add half a minced jalepeno to the lime crema, or substitute the chili powder on the fish fingers for cayenne pepper.
Storage
Refrigerator: 3 days — Store all components in separate airtight containers. The pickled onions will keep for up to 2 weeks.
Reheating: Reheat leftover fish fingers in a 200 C oven or air fryer until crispy before assembling fresh tacos.
