FISH STICKS TACOS RECIPES

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FISH STICK TACOS RECIPE | MYRECIPES



Fish Stick Tacos Recipe | MyRecipes image

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

3 tablespoons light sour cream, divided
2 tablespoons canola mayonnaise (such as Hellmann's)
2 tablespoons fresh lime juice, divided
1 tablespoon chopped chipotle chile, canned in adobo sauce
1 teaspoon sugar
1 teaspoon red wine vinegar
½ teaspoon grated lime rind
.38 teaspoon kosher salt, divided
¼ teaspoon freshly ground black pepper
3 cups packaged cabbage-and-carrot coleslaw
2 tablespoons 1% low-fat milk
½ ripe peeled avocado, diced (about 1/2 cup)
1 garlic clove, chopped
16 sustainable frozen fish sticks (such as Ian's; about 8 ounces)
Cooking spray
8 (6-inch) corn tortillas
8 lime wedges

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

FISH STICK TACOS RECIPE | MYRECIPES



Fish Stick Tacos Recipe | MyRecipes image

Provided by MyRecipes

Total Time 18 minutes

Prep Time 5 minutes

Cook Time 13 minutes

Yield Serves 4

Number Of Ingredients 9

1 11-oz. box frozen breaded fish sticks
½ teaspoon chili powder
5 cups coleslaw mix (cabbage and carrots)
¼ cup reduced-fat mayonnaise
2 tablespoons lime juice
¼ teaspoon chopped seeded canned chipotle chili in adobo
Salt
8 5 1/2-inch corn tortillas, warmed
1 cup tomato salsa

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

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