AMAZING! I saved this series of recipes for things that my husband could make (his cooking day is Tuesday). Not only did he pull it off, he pulled it of CORRECTLY. The textures, the flavors...oh wow. This is going in my keeper book!
Fish Stick Tacos
To get an extra-crispy crust on the fish, we bake the sticks at a higher temperature than called for on the box.
More From Cooking Light
Total: 35 Minutes
- Calories: 374
- Fat: 16.6g
- Saturated fat: 2.3g
- Monounsaturated fat: 7.4g
- Polyunsaturated fat: 4.1g
- Protein: 12.5g
- Carbohydrate: 46.3g
- Fiber: 6.8g
- Cholesterol: 28mg
- Iron: 1.1mg
- Sodium: 470mg
- Calcium: 90mg
- 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 425°.
- 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 425° 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.
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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