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
-
1Preheat 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.
-
2Arrange fish sticks on baking sheet and sprinkle with chili powder. Bake until fish sticks are crispy, 11 to 13 minutes.
-
3While fish sticks are baking, stir together mayonnaise, chipotle, lime juice and coleslaw mix in a medium bowl. Season with salt.
-
4Place 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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