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!
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.