Fish Stick Tacos

9 ingredients
4 steps

Ingredients

  • 8 6-inch corn tortillas
  • 1 11-oz. box frozen breaded fish sticks
  • 1/2 teaspoon chili powder
  • 1/4 cup reduced-fat mayonnaise
  • 1/4 teaspoon chipotle chili (canned in adobo sauce), seeded and chopped
  • 2 tablespoons lime juice
  • 5 cups coleslaw mix (cabbage and carrots)
  • Salt
  • 1 cup tomato salsa

Directions

  1. 1
    Preheat oven to 475°F. Line a baking sheet with foil. Stack tortillas in a microwave-safe dish. Lightly dampen a clean kitchen towel; wring out any excess water. Cover tortillas with towel and microwave at 50 percent until warmed, 2 to 3 minutes. Keep covered until ready to use.
  2. 2
    Arrange fish sticks on baking sheet and sprinkle with chili powder. Bake until fish sticks are crispy, 11 to 13 minutes.
  3. 3
    While fish sticks are baking, stir together mayonnaise, chipotle, lime juice and coleslaw mix in a medium bowl. Season with salt.
  4. 4
    Place a tortilla on a work surface and top with a bit of slaw mixture. Add 2 fish sticks and top with a spoonful of salsa. Fold up taco. Repeat with remaining tortillas, slaw mixture, fish sticks and salsa. Serve immediately.

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