Fish Stick Tacos Recipe

Name: Fish Stick Tacos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 1/2 teaspoon grated lime rind; 3/8 teaspoon kosher salt, divided; 1/4 teaspoon freshly ground black pepper; 3 cups packaged cabbage-and-carrot coleslaw; 2 tablespoons 1% low-fat milk; 1/2 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

Servings: persons

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
1/2 teaspoon grated lime rind
3/8 teaspoon kosher salt, divided
1/4 teaspoon freshly ground black pepper
3 cups packaged cabbage-and-carrot coleslaw
2 tablespoons 1% low-fat milk
1/2 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

1
Preheat oven to 425u00b0.
2
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.
3
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.
4
Arrange frozen fish sticks in a single layer on a baking sheet coated with cooking spray. Bake at 425u00b0 for 27 minutes or until browned and crisp, turning once.
5
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.
6
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7
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8
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428

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 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, 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.

Fish Stick Tacos

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