I had in mind the other day to make some Fish Finger Tacos. I got everything ready to go and realised I didn't have any flour tortillas, and so I did what every capable cook does, I improvised. I had some finger buns in the house and so I turned them into sandwiches instead, with most excellent results!! We both really enjoyed these and they made a change from our regular fish finger sandwiches, The World's Best Fish Finger Buttie!
We liked them every bit as much which is saying a lot, as my other ones are plenty delicious, let me tell you!
I like to use Cod fish fingers, made from sustainable cod. I also like to use the larger ones versus the smaller ones as you get more cod per finger and less breading/coating. You also don't get as many in a pack, but that's okay with us. If you would rather use the smaller ones, then by all means do so!
I popped them onto a baking sheet and sprinkled them with taco seasoning to give them a bit of a spark. This works great for anything like that which you want to add extra flavour to. Just sprinkle on your favourite seasoning mix . . . for tacos, (and these sandwiches) I used taco seasoning. You can make your own, or use a purchased mix.
I had made a spicy coleslaw for use in the tacos, so I thought, why not use it in a sandwich? I use coleslaw in my Crispy Chicken Sandwiches, and my BBQ Chicken Sandwiches, so why not here! Coleslaw on a sandwich is a very good thing!
This coleslaw is flavoured with a spicy mayo . . . this is where some of that taco seasoning comes in handy again. I also added lime juice and zest for a bit of a punch/tartness. YUM!
I also added some spicy guacamole. You could use already made, but its very easy to make a simple one yourself by mashing together some garlic, avocado pear, chopped tomato and some more of that lime juice.
Once the fish fingers are done, I sprinkled them with some grated cheese and popped them back into the oven briefly to melt the cheese while I toasted the buns on the cut edges.
I piled the coleslaw and guacamole onto the toasted buns and then topped them with the cheese coated spicy fish fingers.
These were fabulous!! We both really enjoyed them a lot. I was really happy that didn't let myself become daunted by not having any tortillas to fly with my original idea, and Todd was happy that I didn't make him go to the store to get some. (In all truth, I have pretty much given up on sending him to the store for anything but simple things like milk and bread. He always comes back with the wrong thing. No lie.)
We couldn't wait to tuck in and we were not disappointed in the least. Each mouthful was more delicious than the last. I found myself wishing I had made a few more. (I only made two. I do that a lot because there are only two of us.)
I think we both could very easily have enjoyed a second helping of one of these tasty sandwiches!
You could of course serve some potato chips or tortilla chips on the side with dips, and you could spoon salsa on top of these sandwiches if you were so inclined. We were happy with them just as they were, and I think you will be too!
*Spicy Fish Finger Sandwiches*
Serves 4
Quick, easy and delicious. You won't use the whole envelope of taco seasoning, but don't worry about it. You can clip it shut and use it again another time.
8 thick cod fish fingers
1 envelope of taco seasoning mix
4 TBS mayonnaise
the zest and juice of one lime, divided
1/2 small cabbage, trimmed, cored and hand shredded
1 large carrot, peeled and grated
1/2 red onion, peeled and very thinly sliced
1 avocado, peeled, and pitted
1 clove garlic, peeled and crushed
2 tomatoes, de-seeded and diced
4 large bread rolls
8 TBS grated strong cheddar cheese
Preheat your oven according to the package directions for the fish fingers. Sprinkle each fish finger with a small amount of taco seasoning and place onto a baking sheet. Pop into the preheated oven and bake according to the package directions.
While the fish fingers are baking make the coleslaw and guacamole. To make the coleslaw, mix together the mayonnaise with 2 TBS of the taco seasoning mix and half of the juice and lime zest. To make the guacamole, mash the avocado roughly, adding a pinch of salt and the crushed garlic. Stir in the tomatoes and remaining lime zest and juice. (you can also add some chopped fresh coriander if you have it, about 1 TBS of it.)
Split the bread rolls and toast lightly under a hot grill or broiler. When the fish fingers are done sprinkle some cheese on top of each and then pop the tray back in the oven for a few minutes to melt the cheese.
Fish fingers are one of those things I always have in my freezer. They come in really handy for things like this, for last minute impromptu meals when you just can't be asked to cook, and children really love them. We happen to love them too. (Don't judge me, lol) Something new for Fish Friday??? Why not! Bon Appetit!
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