Fish Stick Tacos

5 from 8 votes

Fish Stick Tacos are the ultimate easy win! Crispy fish sticks, zesty slaw, and a delicious lime crema all wrapped in warm corn tortillas.

Prep Time15

Cook Time15

Total Time30

Course: Dinner

Cuisine: American, Healthy

Keyword: fish stick tacos

Servings: small tacos

Author: Chelsea Lords

Cost: $9.89

Equipment

Air fryer or oven

Ingredients

3 cups coleslaw (shredded green cabbage), see note 1
1 tablespoon red wine vinegar
Salt and pepper
14 frozen fish sticks I like Gorton’s
7 extra-thin corn tortillas plus cooking spray
1/3 cup sour cream lite/fat-free works great
1/4 cup mayo
1 lime
1 teaspoon garlic powder
1 teaspoon Sriracha sauce
Serving suggestions see note 2

US - Metric

Instructions

If using the oven, preheat according to fish stick instructions.
In a medium bowl, add the coleslaw, red wine vinegar, and 1/4 teaspoon fine sea salt. Toss with tongs and let stand, tossing occasionally. Scrunch cabbage with your hands to soften a touch more.
Prepare fish sticks according to package directions or even better—air fry them! (see note 2.)
In a small bowl, combine sour cream, mayo, 2 tablespoons lime juice, garlic, and sriracha (add more for a hotter sauce). Season to taste—I add 1/4 teaspoon salt and 1/8 teaspoon pepper. Stir until smooth.
Char corn tortillas (see note 3) and divide the slaw evenly among tortillas. Add 2 fish sticks per taco and divide sliced avocado among tacos. Add fresh cilantro if desired and drizzle sauce very generously on top (or dip tacos in sauce). Sprinkle cotija if using. Serve with lime wedges and enjoy immediately!

Video

Notes

Note 1: Coleslaw: The only ingredient listed should be green cabbage. If you can’t find it, make your own by shredding a green or red cabbage on a mandolin slicer or thinly slice by hand.

Note 2: Serving suggestions: ripe avocado, cotija cheese, additional lime wedges, and cilantro.

Note 3: Air fry at 400°F for 8 minutes. Flip the sticks over and cook another 3–5 minutes or until cooked through and the coating is crispy and lightly browned. When air frying, you don’t need any oil, spray oil, or any other ingredients. Add into the air fryer basket straight from the freezer (no thawing necessary). Most importantly, don’t overcrowd the basket—lay fish sticks in a single layer, no overlap. If you’re cooking multiple batches, the following batches may cook a bit quicker since the air fryer will be heated.

Note 4: Spray both sides of the tortillas with cooking spray and char tortillas directly over the gas flames for a few seconds. Use tongs to flip until tortillas are lightly charred and soft. Immediately fold tortilla in half (so it will fold into a taco nicely later) and place it under a towel to keep warm. Or warm tortillas in a large skillet over medium heat (in batches so the skillet isn’t over-filled). Flip to warm each side, remove from heat, fold in half, and place under a towel to keep warm. Or warm through in microwave, covered with a damp paper towel.

Storage: Store leftover fish stick tacos by keeping the components separate. Refrigerate fish sticks in an airtight container for up to 3 days. Reheat in the oven or air fryer to keep them crispy. Store slaw and crema separately in the fridge. Assemble fresh when ready to eat.

Nutrition