Fish stick tacos
Crispy fish sticks, crunchy lime slaw and a creamy sauce in warm tortillas, a freezer shortcut that tastes like a taco truck.
- 25 min total
- 10 min hands-on
- Anyone can make this
- Serves 4
- About $1.50 a serving
- 490 calories
Dolly says: I’d make this on a weeknight. It’s on the table in 25 minutes.
Ingredients
For 4 servings.
- 24 frozen fish sticks
- 8 corn tortillas
- 2 cups coleslaw mix
- ¼ cup mayonnaise
- ¼ cup sour cream
- 2 limes, 1 juiced, 1 cut into wedges
- 1 avocado, sliced (optional)
- ¼ cup cilantro, chopped (optional)
- 1 tsp hot sauce (optional)
From your pantry
- ¼ tsp salt
- ¼ tsp garlic powder
Each serving has about 490 calories, 15 g protein, 51 g carbs and 26 g fat, and costs about $1.50 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No coleslaw mix? Green cabbage or red cabbage works.
- No sour cream? Plain Greek yogurt works.
- No limes? Lemons work.
- No avocados? Guacamole works.
- No cilantro? Fresh parsley works.
- No hot sauce? Sriracha works.
Steps
Tap an underlined word for a quick explanation.
the fish sticks as the package says, usually about 15 minutes at 425°F, flipping halfway, until and hot all the way through.
Bake. Baking means cooking in the oven with dry heat all around the food. It cooks evenly from every side, so you can mostly leave it alone.
How you’ll know: It’s golden on top and passes the recipe’s check, like a clean toothpick or the right temperature.
Crispy. Crispy means the outside is dry, firm and crunchy. It comes from high heat, a little oil and room in the pan, because crowded food steams and goes soft.
How you’ll know: It sounds crunchy when you tap or bite it, and it doesn’t flop when you lift it.
Timer: 15 min
Food safety: Frozen dumplings, meatballs and fish sticks are done when they’re steaming hot all the way through, 165°F. Cut one open to check the middle.
the mayonnaise, sour cream, lime juice, salt and garlic powder together. the slaw with half of this sauce.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Warm the tortillas in a dry over medium-high heat for about 30 seconds per side, then wrap them in a clean towel.
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Medium-high heatTimer: 1 min
Dolly’s tip: Warm corn tortillas bend. Cold ones crack. The towel keeps them soft.Put 3 fish sticks in each tortilla and pile slaw on top.
with the rest of the sauce, add avocado, cilantro and hot sauce if you like, and serve with lime wedges.
Drizzle. Drizzling means pouring a thin, slow stream over the top of something. A thin stream spreads a little flavor a long way.
How you’ll know: You see thin lines across the food, not a puddle collecting underneath.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
