Fish Stick Tacos – a delicious recipe with corn tortillas, fish sticks, chili powder, mayonnaise, chipotle chili, lime juice. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Preheat oven to 475u00b0F. Line a baking sheet with foil. Stack tortillas in a microwave-safe dish. Lightly dampen a clean kitchen towel; wring out any excess water. Cover tortillas with towel and microwave at 50 percent until warmed, 2 to 3 minutes. Keep covered until ready to use.
2
Arrange fish sticks on baking sheet and sprinkle with chili powder. Bake until fish sticks are crispy, 11 to 13 minutes.
3
While fish sticks are baking, stir together mayonnaise, chipotle, lime juice and coleslaw mix in a medium bowl. Season with salt.
4
Place a tortilla on a work surface and top with a bit of slaw mixture. Add 2 fish sticks and top with a spoonful of salsa. Fold up taco. Repeat with remaining tortillas, slaw mixture, fish sticks and salsa. Serve immediately.
287
kcal
Calories
13
g
Fat
41
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 8 6-inch corn tortillas, 1 11-oz. box frozen breaded fish sticks, 1/2 teaspoon chili powder, 1/4 cup reduced-fat mayonnaise, and more.
Yes, Fish Stick Tacos falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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