Fish Stick Tacos Recipe
Mexican-American · Main course · 25 min total
A fun and easy twist on fish tacos using crispy frozen fish sticks, perfect for a quick weeknight dinner.
10
min prep
min prep
15
min cook
min cook
4
servings
servings
420
kcal/serving
kcal/serving
Ingredients
- 1 package (12 oz) frozen fish sticks
- 8 small corn or flour tortillas
- 1 cup shredded cabbage or coleslaw mix
- 1/2 cup sour cream
- 2 tablespoons lime juice
- 1/4 teaspoon salt
- 1/4 cup chopped fresh cilantro
- 1/2 cup salsa or pico de gallo
- 1 avocado, sliced
- Lime wedges for serving
Instructions
- Preheat oven to 425°F (220°C). Arrange fish sticks in a single layer on a baking sheet and bake according to package directions until crispy and golden, about 12-15 minutes.
- While fish sticks bake, prepare the crema: In a small bowl, mix sour cream, lime juice, and salt until smooth. Stir in cilantro.
- Warm tortillas in a dry skillet over medium heat for about 30 seconds per side, or wrap in foil and warm in the oven during the last few minutes of baking.
- To assemble, place a few fish sticks on each tortilla. Top with shredded cabbage, a drizzle of crema, salsa, and avocado slices. Serve with lime wedges.
Tips
- For extra crunch, toast the tortillas directly over a gas flame.
- Substitute Greek yogurt for sour cream to lighten the crema.
- Add hot sauce or pickled jalapeños for heat.
AI estimate may be inaccurate · Terms