Mexican Style Spiced Fish Finger Tacos and Wedges
with Tomato Salsa, Sweet Chilli Drizzle and Cheese
- Milk
- Wheat
- Cereals containing gluten
- Fish
- Celery
- May contain traces of allergens
Loaded with spiced fish fingers, these Mexican Style Spiced Fish Finger Tacos and Wedges are a Mexican inspired favourite laden with flavour. Sweet chilli adds a pep of heat whilst the crispy crumb and salad crunch as well as freshness so that each bite's refreshing.
Ingredients
450 grams
Potatoes
1 unit(s)
Medium Tomato
1 unit(s)
Lime
1 unit(s)
Baby Gem Lettuce
(May contain traces of: Celery)
30 grams
Mature Cheddar Cheese
(Contains: Milk)
50 grams
Breadcrumbs
(Contains: Wheat, Cereals containing gluten)
1 sachet(s)
Mexican Style Spice Mix
2 unit(s)
Basa Fillets
(Contains: Fish)
3.96 unit(s)
Plain Taco Tortillas
(Contains: Wheat, Cereals containing gluten)
48 grams
Sweet Chilli Sauce
Not included in your delivery
1 unit(s)
Egg
¼ tsp
Salt for the Breadcrumbs
2 tbsp
Mayonnaise
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes into 2cm wide wedges (no need to peel).
Pop the wedges onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.
Meanwhile, cut the tomato into 1cm chunks and pop into a small bowl with a drizzle of oil.
Cut the lime into wedges. Squeeze a little lime juice onto the tomatoes, season with salt and pepper, then set the salsa aside.
Trim the baby gem, halve lengthways, then thinly slice.
Grate the cheese.
Crack the egg (see pantry for amount) into a medium bowl and whisk.
Put the breadcrumbs and Mexican style spice mix into another bowl, season with the salt (see pantry for amount) and pepper.
Cut each basa fillet widthways into 6 equal-sized 'fingers'.
Season the fish, then dip each fish finger into the egg and then the breadcrumbs, ensuring it's completely coated. Transfer to a plate. IMPORTANT: Wash your hands and equipment after handling raw fish and discard any excess egg.
Pop a large frying pan on high heat and add enough oil to coat the bottom of the pan. TIP: You want the oil to be hot so the fish fries properly - heat for 2-3 mins before you add the fish.
Once hot, lay the fish fingers in the pan and cook until crispy and golden, 6-8 mins. Turn every couple of mins. Cook in batches if necessary.
Once the fish is cooked, transfer to a clean plate lined with kitchen paper. IMPORTANT: The fish is cooked when opaque in the middle.
A few mins before the fish is ready, pop the tortillas (2 per person) into the oven to warm through, 1-2 mins.
Transfer the tortillas to your serving plates and spread on the mayo (see pantry for amount).
Top with the baby gem lettuce, then the fish fingers. Drizzle over the sweet chilli sauce. Sprinkle on the cheese and spoon on the tomato salsa.
Serve the wedges alongside as well as any remaining lime on the side for squeezing over.
Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the tasty combination of flavours, though some found it a bit bland and suggested adding more spice or seasoning.
- Ease of prep: Generally easy to follow, with some noting it's a fun recipe to make with children.
- Suggestions: Consider baking the fish fingers in the oven instead of frying; try adding avocado or soured cream for extra flavour.
- Portions: The tacos were filling for most, but some felt the wedges were unnecessary or could be replaced with a lighter side.
