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Photo: Grant Cornett; Styling: Angharad Bailey

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.

Cooking Light SEPTEMBER 2013

  • Yield: Serves 4 (serving size: 2 tacos)
  • Hands-on:20 Minutes
  • Total:35 Minutes

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

Preparation

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.

Note:

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.

Nutritional Information

Amount per serving
  • 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
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Fish Stick Tacos recipe

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