Description
Crispy fishstick tacos made with crunchy baked tortillas, tangy cabbage, fresh cilantro, and a bright, spicy sour cream sauce. A fast, family-friendly meal ready in under 30 minutes.
Ingredients
15–30 fishsticks, 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 tsp ground cumin
1 tbsp diced jalapeño pepper (or more to taste)
1 tbsp chopped cilantro (or more to taste)
Juice of 1 lime
Salt and black pepper, to taste
Instructions
- Preheat oven to 425°F (or follow temperature on fishstick package). Bake fishsticks as directed.
- Arrange tortillas on a baking sheet, spray with oil, flip, and spray the other side.
- Bake tortillas 3–4 minutes, flip, then bake another 3–4 minutes until crisp. Repeat with remaining tortillas.
- Place cabbage in a bowl, sprinkle with lime juice and salt, and toss.
- Mix sour cream, cumin, jalapeño, cilantro, lime juice, salt, and pepper to make the sauce.
- Assemble tacos: place one or two fishsticks on a tortilla, drizzle generously with sauce, add cabbage, cilantro, and a squeeze of lime.
Notes
Add sliced avocado or hot sauce for richness and heat.
Toss cabbage with shredded carrot for extra crunch.
Swap sour cream for Greek yogurt to lighten the sauce.
Add chipotle in adobo for smoky flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baked & Assembled
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 420
- Sugar: 4g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 16g
- Cholesterol: 45mg
