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+ servings

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!


  • 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


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.
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