Fish Stick Tacos

2 Reviews
ADD YOUR REVIEW
Photo: Ryan Benyl; Styling: Stephana Bottom
Prep Time
5 Mins
Cook Time
13 Mins
Yield
Serves 4
July 2009
RECIPE BY MyRecipes

Ingredients

  • 1 11-oz. box frozen breaded fish sticks
  • 1/2 teaspoon chili powder
  • 5 cups coleslaw mix (cabbage and carrots)
  • 1/4 cup reduced-fat mayonnaise
  • 2 tablespoons lime juice
  • 1/4 teaspoon chopped seeded canned chipotle chili in adobo
  • Salt
  • 8 5 1/2-inch corn tortillas, warmed
  • 1 cup tomato salsa

Nutritional Information

  • Calories 390
  • Fat 17g
  • Satfat 3g
  • Protein 13g
  • Carbohydrate 49g
  • Fiber 8g
  • Cholesterol 30mg
  • Sodium 1301mg

How to Make It

Step 1

Preheat oven to 475ºF. Line a baking sheet with foil. Arrange fish sticks on baking sheet and sprinkle with chili powder. Bake until crispy, 11 to 13 minutes.

Step 2

While fish sticks are baking, combine coleslaw mix, mayonnaise, lime juice and chipotle in a medium bowl. Season with salt.

Step 3

Place some slaw on top of each tortilla, top with 2 fish sticks and a spoonful of salsa, fold up and serve.

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Ratings & Reviews

cherylou's Review

odllovesjdl
September 20, 2012
N/A

odllovesjdl's Review

cherylou
February 17, 2011
I forgot the chili on the fish sticks, but it was still fantastic. My family LOVED it. I also used lemon instead of lime (it's what I had) and I made an avocado/ranch dressing to put on the tacos. I served dirty rice with this.
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