Why You’ll Love This Recipe

I enjoy this recipe because it comes together in under 30 minutes and tastes like something I’d happily serve guests. I like how the crunchy baked tortillas pair with the hot fishsticks, and the cool, creamy sauce ties everything together with a zesty kick. It’s the perfect weeknight meal when I want something fast, fresh, and satisfying.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

15–30 fishsticks, depending on how many fishsticks you like per taco, baked according to package instructions
15 corn tortillas
Canola or olive oil spray
1 package angel hair coleslaw, salted and sprinkled with lime juice
chopped cilantro
lime wedges

Spicy Sour Cream Sauce:
1 cup sour cream, light is fine
2 teaspoons ground cumin
1 tablespoon diced jalapeno pepper, or more to taste
1 tablespoon chopped cilantro, or more to taste
juice of 1 lime
salt and black pepper to taste

Directions

1. I preheat the oven to 425°F or follow the baking temperature on my fishstick package.

2. I arrange as many tortillas as possible on a large baking sheet, spray them with oil, flip, and spray the other side.

3. I bake the tortillas for 3–4 minutes, flip them, then bake another 3–4 minutes until they’re crisp to my liking. I repeat with remaining tortillas.

4. I place the cabbage in a bowl, sprinkle with lime juice and salt, and toss well.

5. For the sauce, I mix the sour cream, cumin, jalapeno, cilantro, lime juice, salt, and pepper in a small bowl.

6. To assemble the tacos, I place one or two fishsticks on a tortilla, add plenty of the spicy sour cream sauce, then top with cabbage, cilantro, and a squeeze of fresh lime.

Servings and Timing

This recipe makes 4 servings.
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes

Variations

I sometimes add sliced avocado or a drizzle of hot sauce for extra richness and heat. When I want more crunch, I toss the cabbage with a little shredded carrot. I also like swapping the sour cream for Greek yogurt to lighten things up or adding a spoonful of chipotle in adobo to the sauce for smoky flavor.

Storage/Reheating

I store leftover components separately. The fishsticks keep in the refrigerator for up to 2 days and crisp back up in the oven or air fryer. The sauce keeps for 3–4 days when chilled. I don’t store assembled tacos since the tortillas soften quickly.

FAQs

Can I use flour tortillas instead of corn?

Yes, but I still bake or warm them for better texture.

Can I air fry the fishsticks?

Yes, they turn out extra crispy in the air fryer.

Can I make the sauce ahead of time?

Yes, I prepare it up to 2 days in advance.

How do I prevent tortillas from cracking?

I bake them lightly or warm them before stuffing.

Can I add cheese?

Yes, queso fresco or shredded cheddar works well.

Can I use bagged coleslaw mix?

Yes, any shredded cabbage mix is perfect.

Can I make these spicy?

I add extra jalapeno or a dash of hot sauce.

Can I use homemade fish instead of fishsticks?

Yes, any baked or pan-seared fish works.

Can I double the recipe?

Yes, I bake multiple batches of tortillas and fishsticks.

Can I make them gluten-free?

Yes, I check that my fishsticks and corn tortillas are certified gluten-free.

Conclusion

I love how these fishstick tacos turn simple ingredients into a fresh, flavorful meal that tastes like way more effort than it actually takes. They’re fun, fast, and customizable—the perfect go-to dinner when I want something easy and delicious.