For a busy weeknight, these fish tacos come together in a flash for an easy meal! Pre-made frozen fish sticks get elevated with a deliciously creamy taco sauce and colorful taco toppings. I love to serve this with some southwest corn & black beans or a light & fresh salad for a complete meal.
Taco Ingredients:
12 frozen fish sticks
1 package small soft taco shells, 12 count (flour or corn)
1 small purple cabbage, shredded
1-2 avocados, diced
1 small bunch cilantro, leaves removed & stems discarded
1 lime, cut into wedges
1/2 red onion, thinly sliced
1/4 cup red wine vinegar
1 tsp sugar
Creamy Taco Sauce Ingredients:
1/4 cup sour cream
1/4 cup mayo
1 lime, juiced (about 2 Tbsp)
1 tsp garlic powder
1-2 tsp Sriracha, to taste
salt & cracked black pepper, to taste
Directions:
1. Cook fish sticks according to package directions.
2. While fish sticks cook, assemble taco toppings.
3. To quickly pickle the red onion, add the thinly sliced red onion, red wine vinegar, and sugar in a bowl. Stir occasionally & drain right before serving.
4. Combine all taco sauce ingredients in a bowl and whisk to combine. Just prior to serving, I like to add the sauce to a zip bag and cut a small hole in the bottom corner to easily squeeze onto the tacos!
5. To serve, warm up the taco shells, add a fish stick, top with desired toppings, and drizzle on the creamy taco sauce! Serve with a lime wedge. Enjoy!
Yield: 4 servings (three tacos)
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