To get an extra-crispy crust on the fish, we bake the sticks at a higher temperature than called for on the box.
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)
8 (6-inch) corn tortillas
8 lime wedges
How to Make It
Preheat oven to 425°.
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.
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.
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.
Basically I thought the flavor was good, but the general consensus from my family was why do fish sticks when fresh fish anything is better. This was disappointing. I will settle for french fries when I want fried food.
This is really good! I bought a different brand of fishsticks and used broccoli slaw, but otherwise I stuck to the recipe. I loved the way the fishsticks contrasted with the bright flavors of the slaw and avocado sauce. Even my husband gave this a thumbs up. It's a great way to do fish tacos without stressing about overcooking the fish. I plan to make this again.
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!
I'm very disappointed in the recommendation of Ian's fish sticks. This was the first time I purchased this brand and it was horrible. The fish tasted spoiled. I'm not sure if I bought a bad package or what. I prepared the recipe as written and as soon as we took a bite of the fish, we threw it away. If the fish sticks were better, this would have been a great recipe.
This is a pretty good recipe, especially considering how I normally don't like coleslaw at all. It's a really healthy meal, though. I took several shortcuts with the recipe, just mixing everything in a bowl and not using the food processor at all.
These were excellent!!! Made almost exactly as written (except for the brand of fish sticks and I accidentally picked up flour tortillas instead of the corn tortillas). Ate a few tortillas and fresh pico de gallo as a side. In the future I would try serving it with a small side salad with cilantro vinaigrette and cojita cheese. This will certainly been a frequent repeat recipe!
Eat Well. Lose Weight. Live Healthy. Delicious and healthy recipes customized for you!