FISH STICK TACOS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h5m
Yield 16 tacos
Number Of Ingredients 17
Steps:
- Cook the fish sticks according to the package directions.
- Pile 3 fish sticks onto each Homemade Tortilla. Add some of the Cabbage Pantry Slaw, both salsas and cheese, then top with a few slices of jalapeno and a squeeze of a lime wedge. Serve immediately.
- In a bowl, stir together the flour and salt. Stir in the vegetable oil, then slowly pour in the hot water, stirring gently. When the dough comes together, turn it out onto a lightly floured surface. Knead it gently a few times to smooth it out.
- Heat a cast-iron skillet or griddle over medium-high heat. Pinch off a piece of dough slightly smaller than a Ping-Pong ball and roll it into a 5-inch circle. It should be extremely thin.
- Cook on the dry skillet for about 1 minute on the first side, until it starts to brown a little, then flip it and cook for about 30 seconds on the second side. Remove and stack onto a kitchen towel, then repeat with the rest. As you stack the tortillas, wrap them in the kitchen towel while you cook the next ones.
- Put the shredded cabbage in a large bowl. Add the dressing, jalapenos and their liquid, pimentos and salt and pepper to taste. Stir until thoroughly combined.
15-MINUTE FISH TACOS (MADE WITH FISH STICKS!)
The EASIEST fish tacos ever, made in just 15 minutes thanks to... fish sticks! Loaded with toppings, these fish stick tacos are surprisingly delicious, with breaded fish, a simple citrusy slaw, and a smoky, creamy fish taco sauce. Your new favorite weeknight meal!
Provided by Cheryl Malik
Categories Main Course
Time 20m
Number Of Ingredients 15
Steps:
- Cook fish sticks as directed on package, or use our air fryer method for cooking frozen fish sticks.
- While fish sticks cook, place shredded cabbage, juice from ¼-½ lime, and salt in medium bowl. Toss to combine. Set aside.
- Add all ingredients for fish taco sauce to blender. Blend until smooth and well combined. Set aside.
- When fish sticks are cooked, transfer them to medium bowl. Squeeze juice from ¼ lime over fish sticks, add chili powder, and toss to coat.
- Place 2 fish sticks in each tortilla. Top fish sticks with slaw. Drizzle sauce over slaw and garnish tacos with cilantro and feta or queso fresco. Serve immediately.
Nutrition Facts : ServingSize 1 taco, Calories 235 kcal, Carbohydrate 28 g, Protein 7 g, Fat 11 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 17 mg, Sodium 651 mg, Fiber 3 g, Sugar 3 g, UnsaturatedFat 9 g
EASY FISH TACOS WITH FROZEN FISH STICKS
Frozen fish sticks, ripe avocado, green or purple cabbage, red onion, jalapeño pepper, cilantro all wrapped in charred corn tortillas and served with an amazing creamy Sriracha sauce. These easy fish tacos with frozen fish sticks is the easiest weeknight dinner or lunch!
Provided by Maria Doss
Categories Main Course
Time 27m
Number Of Ingredients 14
Steps:
- Bake frozen fish sticks according to package instructions. While the fish is baking - prep fish taco toppings, char tortillas and make creamy Sriracha sauce.
QUICK AND EASY FISH TACOS
You can serve these delightful tacos with a tossed salad and french fries, or just throw it all together for a quick and tasty snack. If you use salsa and tartar sauce, you can make it ahead or use store-bought.
Provided by Chris
Categories World Cuisine Recipes Latin American Mexican
Time 35m
Yield 10
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Arrange fish sticks in a single layer on a baking sheet, and bake 20 minutes in the preheated oven, or until crisp and golden brown. Remove from heat and cut into thirds.
- Heat the vegetable oil in a skillet over medium-high heat. Fry the tortillas until soft. Drain on paper towels.
- Fill the heated tortillas with fish stick portions, cabbage, tartar sauce, and salsa to serve.
Nutrition Facts : Calories 384.5 calories, Carbohydrate 25.7 g, Cholesterol 21.1 mg, Fat 28.6 g, Fiber 2.5 g, Protein 7.8 g, SaturatedFat 4.9 g, Sodium 428.2 mg, Sugar 3.2 g
QUICK FISH TACOS
A favorite in California beach towns, fish tacos are a perfect quick meal, here made super-fast with frozen fillets topped with prepared cole slaw and salsa.
Provided by Betty Crocker Kitchens
Categories Entree
Yield 6
Number Of Ingredients 6
Steps:
- Heat oven as directed on fish fillet package. Place fish fillets on ungreased cookie sheet; sprinkle with chili powder. Bake as directed.
- Remove fish from oven. Heat taco shells as directed on package. Meanwhile, remove pit and peel from avocado; cut avocado into small cubes. Cut warm fish into bite-sized pieces.
- To serve, spoon heaping tablespoon coleslaw into each warm taco shell. Top each with fish, avocado and salsa.
Nutrition Facts : Calories 350, Carbohydrate 30 g, Cholesterol 15 mg, Fat 3, Fiber 5 g, Protein 7 g, SaturatedFat 4 g, ServingSize 1/6 of Recipe, Sodium 440 mg, Sugar 7 g
ROBYN'S FISH STICK TACOS
I'm posting this recipe by popular request. It is an easy peasy recipe using readily available ingredients. Give it a try! You'll be surprised at this new and delicious way to use fish sticks.
Provided by Pot Scrubber
Categories < 30 Mins
Time 25m
Yield 10 tacos, 10 serving(s)
Number Of Ingredients 5
Steps:
- Cook the fish sticks according to package directions ( I prefer the Gorton's Beer Batter brand) but use whatever you have.
- Mix about two cups of the shredded slaw mix with the diced roma tomato and toss until combined.
- Place a fish stick or two with a couple of pinches of the cabbage/tomato mixture with a big squirt of (about 1 TB) of Ranch dressing into a steamed corn or flour tortilla.
- A squirt of lime juice gives them a great fresh taste if you have some.
- Fold it in half and enjoy.
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