Fish Stick Tacos

9 ingredients
3 steps

Ingredients

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

Directions

  1. 1
    Preheat oven to 475°F. Line a baking sheet with foil. Arrange fish sticks on baking sheet and sprinkle with chili powder. Bake until crispy, 11 to 13 minutes.
  2. 2
    While fish sticks are baking, combine coleslaw mix, mayonnaise, lime juice and chipotle in a medium bowl. Season with salt.
  3. 3
    Place some slaw on top of each tortilla, top with 2 fish sticks and a spoonful of salsa, fold up and serve.

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