Easy Fishstick Tacos
Easy fishstick tacos is a family favorite and ready to eat in 30 minutes or less!
Servings: 4 Servings
Calories: 335kcal
Ingredients
- 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
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.
Nutrition
Serving: 1taco | Calories: 335kcal | Carbohydrates: 47g | Protein: 8g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 32mg | Potassium: 314mg | Fiber: 6g | Sugar: 3g | Vitamin A: 426IU | Vitamin C: 8mg | Calcium: 154mg | Iron: 2mg