Recipe: Fish Finger Taco Wraps with Lime Coleslaw

Okay, Lockdown #2. Let’s do this. Today I’ve got for you a stupidly simple, really quick recipe that is just as good as a nice, hot work from home lunch as it is for a family dinner: my Fish Finger Taco Wraps, served with a easy, creamy and zingy homemade lime coleslaw. Serve with or without a good shake of hot sauce (sriracha would be best here), with any other fillings or toppings you happen to have in the fridge.

Fish Finger Taco Wraps
Fish Finger Taco Wraps with Lime Coleslaw

I’d originally planned to serve these wraps as fish finger tacos, but is it just me who is finding it so much harder to get hold of wraps and taco shells at the moment? So, if you can only get one or the other, go with whatever you can get your hands on, though if you are lucky enough to have a choice in what to buy at the moment soft flour wraps will work better than the more traditional corn ones in this instance.

You Might Need (ad)

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Fish Finger Taco Wraps with Lime Coleslaw

  • Author: Rachel Phipps
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: Serves 2


Quick and easy taco-inspired fish finger wraps with a zingy, creamy homemade lime coleslaw.



For the Fish Finger Wraps

  • 46 fish fingers
  • 2 large flour tortilla wraps
  • 1 large avocado
  • 23 large radishes
  • small handful fresh coriander
  • 1/4 tsp smoked paprika
  • lime wedges, for serving

For the Lime Coleslaw

  • 2 tbsp light mayonnaise
  • 1/2 tsp runny honey
  • zest and juice of 1/2 small lime
  • sea salt
  • 140g (5 oz) shredded white cabbage


  1. Cook the fish fingers as per the packets instruction.
  2. Meanwhile, slice the avocado, slice the radishes and roughly chop the coriander.
  3. To make the lime coleslaw whisk together the mayonnaise, honey, and a generous pinch of salt until combined. Stir in the shredded cabbage, stirring until all the pieces and well coated in the dressing.
  4. Serve each wrap with 2-3 fish fingers, half the avocado, and a selection of the toppings. Sprinkle each wrap with a little smoked paprika before serving.