Fish Stick Tacos
Fish stick tacos are a quick and easy weeknight dinner, perfect for taco Tuesday! Avocado crema takes these tacos from good to amazing!
Ingredients
- 16 frozen fish sticks
- 8 corn tortillas warmed
- 1 cup coleslaw mix
- ½ cup red onion sliced
- ¼ cup jalapeno sliced
- Lime wedges for serving
For Avocado Crema:
- 1 large avocado peeled and pitted
- ½ cup sour cream
- ½ cup fresh cilantro loosely packed
- ¼ teaspoon chili powder
- ¼ teaspoon smoked paprika
- ½ teaspoon table salt
- 1 lime juiced
Instructions
To prepare fish sticks:
- Bake the frozen fish sticks according to the package instructions. For me, it was to bake the fish sticks in a 475°F oven for 12 minutes, flipping the fish sticks halfway.
- Meanwhile, warm the tortillas. You can warm it up in the microwave, wrapped in a wet paper towel, or in a dry pan on stovetop over medium high heat. Keep the warmed tortillas covered with a clean kitchen towel.
To make avocado crema:
- In a small food processor or blender, combine avocado, sour cream, cilantro, lime juice, chili powder, smoked paprika and salt. And puree everything until smooth, scraping the sides half way.
- Cover and chill until ready to serve. The avocado crema can be made in advance and stays fresh in the refrigerator for 3 to 4 days. Make sure it is tightly covered to prevent discoloration.
To assemble the tacos:
- Grab a warmed corn tortilla and place 2 tablespoons of coleslaw mix on top of the tortilla, followed by two fish sticks.
- Drizzle with a tablespoon of avocado crema and top with onion and jalapeno slices. Repeat with the remaining tortillas.
- Serve immediately with lime wedges on the side.
Nutrition
Calories: 273kcalCarbohydrates: 34gProtein: 6gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 17mgSodium: 350mgPotassium: 499mgFiber: 8gSugar: 4gVitamin A: 574IUVitamin C: 25mgCalcium: 100mgIron: 1mg
* Disclaimer: All nutrition information are estimates only.