1/4 teaspoon chipotle chili (canned in adobo sauce), seeded and chopped
2 tablespoons lime juice
5 cups coleslaw mix (cabbage and carrots)
1 cup tomato salsa
How to Make It
Preheat oven to 475ºF. 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.
Arrange fish sticks on baking sheet and sprinkle with chili powder. Bake until fish sticks are crispy, 11 to 13 minutes.
While fish sticks are baking, stir together mayonnaise, chipotle, lime juice and coleslaw mix in a medium bowl. Season with salt.
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.
This recipe is super easy to make and my kids loved it. My husband even used the slaw on sandwiches for lunch the next day so make extra! The only thing that I didnt like was by using fish sticks all you could really taste was the batter. I would recommend using grilled fish if you have time or a meater cut like a filet instead.
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