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Easy Fishstick Tacos

Serves Serves 4-5     adjust servings


  • 15-30 fishsticks (depending on how many fishsticks you like per taco), baked according to package instructions
  • 15 corn tortillas
  • Canola or olive oil spray
  • 1 package angel hair coleslaw, salted and sprinkled with lime juice
  • chopped cilantro
  • lime wedges

Spicy Sour Cream Sauce

  • 1 cup sour cream (light is fine)
  • 2 teaspoons ground cumin
  • 1 tablespoon diced jalapeno pepper, or more to taste
  • 1 tablespoon chopped cilantro, or more to taste
  • juice of 1 lime
  • salt and black pepper to taste


  1. Preheat oven to 425?, or whatever temperature you are cooking your fishsticks at. On a large baking sheet, place as many of the tortillas as will fit. Spray liberally with oil, then flip and spray the other sides. Bake for 3-4 minutes, then remove them from the oven and flip them over using tongs. Bake for another 3-4 minutes until they are as crispy as you want them. It may take a couple batches to get all the tortillas done. The good news is you can do it at the same time your fishsticks are baking.
  2. Place the cabbage in a bowl and sprinkle with lime juice and salt. Toss. For this step you can use fresh lime juice or the refrigerated kind.

Prepare the Spicy Sour Cream Sauce:

  1. In a small bowl combine sour cream, cumin, jalapeno, cilantro, lime juice, and salt and pepper.
  2. Assemble the tacos: Place a fishstick or two on a tortilla. Spread liberally with Spicy Sour Cream Sauce.
  3. Top with cabbage, cilantro, and fresh squeezed lime juice. Stuff your face with amazing tacos.