To get an extra-crispy crust on the fish, we bake the sticks at a higher temperature than called for on the box.
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)
8 (6-inch) corn tortillas
8 lime wedges
How to Make It
Preheat oven to 425°.
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.
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.
Arrange frozen fish sticks in a single layer on a baking sheet coated with cooking spray. Bake at 425° for 27 minutes or until browned and crisp, turning once.
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.
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.
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