LIVE
Rating: 4 stars
11 Ratings
  • 5 star values: 5
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 0

To get an extra-crispy crust on the fish, we bake the sticks at a higher temperature than called for on the box.

Sidney Fry, MS, RD
Recipe by Cooking Light September 2013

Gallery

Credit: Grant Cornett; Styling: Angharad Bailey

Recipe Summary

hands-on:
20 mins
total:
35 mins
Yield:
Serves 4 (serving size: 2 tacos)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°.

    Advertisement
  • 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.

Chef's Notes

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.

Nutrition Facts

374 calories; fat 16.6g; saturated fat 2.3g; mono fat 7.4g; poly fat 4.1g; protein 12.5g; carbohydrates 46.3g; fiber 6.8g; cholesterol 28mg; iron 1.1mg; sodium 470mg; calcium 90mg.
Advertisement