FISH STICK TACOS WITH COLESLAW RECIPE RECIPES
FISH STICK TACOS RECIPE | MYRECIPES
Provided by MyRecipes
Total Time 18 minutes
Prep Time 5 minutes
Cook Time 13 minutes
Yield Serves 4
Number Of Ingredients 9
Steps:
- Preheat oven to 475ºF. Line a baking sheet with foil. Arrange fish sticks on baking sheet and sprinkle with chili powder. Bake until crispy, 11 to 13 minutes.
- While fish sticks are baking, combine coleslaw mix, mayonnaise, lime juice and chipotle in a medium bowl. Season with salt.
- Place some slaw on top of each tortilla, top with 2 fish sticks and a spoonful of salsa, fold up and serve.
Nutrition Facts : Calories 390 calories, CarbohydrateContent 49 g, CholesterolContent 30 mg, FatContent 17 g, FiberContent 8 g, ProteinContent 13 g, SaturatedFatContent 3 g, SodiumContent 1301 mg
FISH STICK TACOS RECIPE | MYRECIPES
To get an extra-crispy crust on the fish, we bake the sticks at a higher temperature than called for on the box.
Provided by Sidney Fry, MS, RD
Total Time 35 minutes
Yield Serves 4 (serving size: 2 tacos)
Number Of Ingredients 17
Steps:
- Preheat oven to 425°.
- Combine 1 tablespoon sour cream, mayonnaise, 1 tablespoon lime juice, chipotle, sugar, vinegar, rind, 1/4 teaspoon salt, and pepper in a medium bowl, stirring with a whisk. Add coleslaw; toss to coat.
- Combine remaining 2 tablespoons sour cream, remaining 1 tablespoon lime juice, remaining 1/8 teaspoon salt, milk, avocado, and garlic in a mini food processor; process until smooth.
- Arrange frozen fish sticks in a single layer on a baking sheet coated with cooking spray. Bake at 425° for 27 minutes or until browned and crisp, turning once.
- Heat tortillas according to package directions. Top each tortilla with about 1 tablespoon avocado mixture, 2 fish sticks, and 1/3 cup slaw mixture. Serve with lime wedges.
Nutrition Facts : Calories 374 calories, CarbohydrateContent 46.3 g, CholesterolContent 28 mg, FatContent 16.6 g, FiberContent 6.8 g, ProteinContent 12.5 g, SaturatedFatContent 2.3 g, SodiumContent 470 mg
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