These Fish Stick Tacos make the perfect quick and easy weeknight family dinner. It's so simple to elevate the humble fish stick by serving them on warm tortillas with crunchy slaw and a creamy sauce. Fish sticks have never looked or tasted this good!
Preheat the oven according to fish stick packet instructions.
12 Fish Sticks / Fish Fingers
Cook the fish sticks in a single layer on a foil or parchment lined baking sheet (for easier clean up). Follow the cooking times on the packet instructions and bake until golden brown.
4 Tortillas
Meanwhile, wrap the tortillas in foil and place in the oven to warm through.
¼ Red cabbage | 1 Carrot | ½ Lime | Sea Salt and Black Pepper
Make the easy slaw: in a medium bowl, mix together the grated carrot, shredded red cabbage, lime juice and seasoning.
½ Lime | ⅓ cup Mayonnaise | 1 tsp Tomato Ketchup | Dash Hot Sauce | Sea Salt and Black Pepper
Make the sauce: in a small bowl, mix the mayo, lime juice, tomato ketchup, hot sauce and salt and pepper. Taste and adjust seasonings if needed.
Assemble the tacos: Place 3 fish fingers on each taco. Add the slaw, avocado slices and a generous spoonful of sauce. Garnish with jalapeno pepper slices and cilantro if desired. Serve with extra lime wedges.
Nutritional information is provided as a courtesy only and should be taken as an estimate rather than a guarantee. Ingredients can vary and the Family Food Kitchen can't guarantee the accuracy of this information.