Easy Fishstick Tacos
Serves
Serves 4-5
adjust servings
Ingredients
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15-30
fishsticks (depending on how many fishsticks you like per taco), baked according to package instructions
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15
corn tortillas
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Canola or olive oil spray
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1
package angel hair coleslaw, salted and sprinkled with lime juice
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chopped cilantro
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lime wedges
Spicy Sour Cream Sauce
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1
cup sour cream (light is fine)
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2
teaspoons ground cumin
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1
tablespoon diced jalapeno pepper, or more to taste
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1
tablespoon chopped cilantro, or more to taste
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juice of 1 lime
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salt and black pepper to taste
Instructions
- 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.
- 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:
- In a small bowl combine sour cream, cumin, jalapeno, cilantro, lime juice, and salt and pepper.
- Assemble the tacos: Place a fishstick or two on a tortilla. Spread liberally with Spicy Sour Cream Sauce.
- Top with cabbage, cilantro, and fresh squeezed lime juice. Stuff your face with amazing tacos.
by The Food Charlatan