Shortcut Fish Tacos
Fish sticks were a big part of my childhood and I am sure I am not the only one, especially kids from the 80s. My mom would make them with some Potato Buds mashed potatoes and some Kraft tartar sauce, it was one of my favorites. My kids love them too, fish sticks have come a long way in the past 30 years and you can find some delicious ones that I feel good about my kids eating. In fact, my youngest is obsessed with any seafood item so I know she is down for a fish dinner. My other one needs a little more to get her excited so I bring out the big guns and make something a little more colorful and festive like these tacos. But I am not going to fool you, she likes it as long as it is all dissembled!
Fish tacos are so good but I personally will do anything to avoid frying anything, I have the smell and the mess, so I thought about what a fish taco really is. It is usually a piece of fish that has been battered and fried, which is basically a fish stick. If you buy the right kind, they are more hearty than those limp sticks we grew up with, these have big chunks of fish and they get super crispy. Perfect for tacos, it just needs some freshness, so I made a lime-forward slaw and a little creamy sauce to drizzle over it. They were so flipping good, I am literally drooling about them. If you can or want to, char those tortillas for some crunch and smokey flavor. Dinner was devoured by all, I served these with a side of my Summer Veggie Saute for a yummy meal. So make these for Taco Tuesday, a party, a weeknight, or whenever you are craving something good and easy!
Shortcut Fish Tacos
2 big fish sticks per taco - prepared as directed until crispy
3 cups shredded cabbage mix
1/4 cup cilantro, chopped
1 teaspoon Taco Seasoning
1 lime, zested and juiced
3 Tablespoons mayonnaise, divided (or Greek yogurt)
salt to taste
1/4 cup red enchilada sauce
dashes of hot sauce
tortillas of choice
- While the fish sticks are baking, prepare the slaw - in a bowl, add the cabbage, cilantro, taco seasoning, lime zest and juice, and 1 Tablespoon mayonnaise. Using tongs, toss it together and test for salt and add as needed before setting aside.
- Now make the creamy sauce on top by stirring together 2 Tablespoons of mayonnaise with the enchilada sauce and hot sauce in a small bowl.
- Finally, char the tortillas on a gas cook top or in a pan with a little spray of oil on each side on medium heat.
- Time to assemble : In each tortilla, scoop some slaw in the bottom, top with crispy fish sticks, and drizzle with the creamy sauce. Serve with your favorite taco sides!
These are my family’s favorite fish sticks, we get them at Costco, they are so good and get super crispy.
Here is the most complicated part of the taco, making the slaw. It is so fresh and delicious - just a cabbage mix, cilantro, lime juice and zest, taco seasoning and a little mayo to pull it all together.
Anything colorful just gets me all excited and the more colors (from nature), the healthier for your body, each color means there are different vitamins and nutrients and benefits!
A little creamy sauce to cut through that tart lime, so easy, just mayo (or greek yogurt) with some enchilada sauce and hot sauce.
See those crispy fish sticks? Time to put this dinner together! I charred my tortillas on my gas stovetop, some got more char than others! Then put the slaw, fish, and sauce, easy peasy.
