Sometimes I'm looking for a recipe but often it's inspiration that I'm craving. Are you the same?
These Fish Finger Tacos are so relaxed and simple that I feel as though I'm setting your expectations too high by describing this post as a recipe. But that's the point really, we do need recipes in our life, but a lot of the time what we need more is ideas or suggestions or inspiration to add a bit of sparkle and magic to the dreary day-in-day-out-ness of thinking of something to create for dinner every single day. What I hope, is that by planting the seed of an idea with these Fish Finger Tacos, you will take it and try something similar and then feel inspired to pile all sorts of things into tacos. Are you with me?
Which kind of taco shells?
I'm a fan of soft tacos. You might be a fan of crunchy tacos and that's great, but for me, they're just so hard to eat and I end up in a big fat mess. You do you - it's your choice.
How do you warm your soft taco shells?
Soft taco shells need to be warmed to make them a bit bendier and to be honest they also just taste better warmed. For a long time, I would warm them in the microwave and although it worked just fine, they did remain a bit 'doughy' - you know, that consistency when it sticks to the roof of your mouth. And then one day, I bought some tacos from a food truck and watched them dry-frying the taco shells in a heavy frying pan and decided to give it a try. I may well be very late to the party, but it was a total game-changer for me! You can watch the taco sort of 'bubble up' in the pan and then it's time to flip it over.
It's a very quick process (about 20-30 seconds on each side) and it gets faster as the pan gets hotter and hotter. Set each taco shell aside in foil (or on a plate under a tea towel) once heated through, then serve immediately. I don't bother washing the pan afterwards and just let it cool fully before putting it away.
What is in these Fish Finger Tacos?
Here is what I used in these tacos. Remember, this is inspiration only -
- a smear of guacamole (mashed avocado, lime juice and seasoning
- a little coleslaw (homemade or shop bought)
- a few sliced cherry tomatoes
- salad leaves
- a few slices of pickled red onions
- 1 fish finger per taco, each one cut into 3 pieces to aid easier eating
- a drizzle of caesar dressing from a bottle in the fridge
And I served them with a few Easy Oven Chips.
10 reasons why I think you will love Fish Finger Tacos
- They are truly delicious
- They breathe new life into an old favourite dinner
- They are great for using up bits and bobs of leftover salads from the fridge
- They make a great casual dinner for a group - lay everything out on the table and everyone can build their own tacos
- They are also perfect for a solo dinner
- They make a few fish fingers go a long way
- You can replace the fish fingers with a sliced up piece of breaded fish or even use up a leftover piece of 'chip shop' battered fish (my Dad always saves his fish for the next day, so he needs to watch out that it doesn't get swiped and turned into tacos!)
- They are a fantastic replacement for a takeaway
- They work well for a movie night dinner
- They look really pretty and that matters …