Quick Fish Tacos Recipe

Name: Quick Fish Tacos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 frozen fish sticks; 12 corn tortillas; sauce; 1 cup mayonnaise; 1/2 cup sour cream; 1 teaspoon finely chopped chipotle pepper; 1/4 teaspoon garlic powder; toppings; finely shredded cabbage; thinly sliced radish; finely chopped scallion

Servings: persons

1
Combine the mayo, sour cream, chipolte, garlic powder and cover and chill. Place the fish sticks on a baking sheet, you might want to hit it with a little nonstick spray as sometimes they will stick. Bake according to directions on box (I just bake them at 375 for 12-15 minutes until crisp). As these are baking heat up a dry skillet and lightly toast the corn tortillas 2-3 at a time until opaque. Don't press them as they bake, it will make them stick. This takes less than a minute on each side, don't leave them too long as they will dry out. Stack them in middle of a large folded cloth to keep warm. Place a fish stick on each tortilla, dollop with sauce, a sprinkle of chopped onion, some sliced radishes, and pile on the shredded cabbage and serve. As of 4/09 these are less than a dollar per taco and will fill up four pretty well.

725

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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

You need 11 ingredients. The key ingredients include: 12 frozen fish sticks, 12 corn tortillas, sauce, 1 cup mayonnaise, and more.

Yes, Quick Fish 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.

That's it — enjoy your meal!

Quick Fish Tacos

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions