Here's a short cut to a delicious dinner — fish stick tacos! Made with frozen fish sticks, cabbage cole slaw mix, avocado, red onion, cilantro, lime, lemon, poblano peppers, and corn with a spicy taco-seasoning sauce on a soft tortilla or in a bowl.
Fish stick tacos! Easy and delicious!
Easy Baja Fish Tacos — Made with Fish Sticks!
When you're a parent and your kids love plain fish stick and you need a little something more... these fish stick tacos are going to save the day. Even if you're not a parent, you can really save some time and prep work while still ending up with a delicious meal starting with fish sticks.
What makes these Baja fish tacos?
You'll love the "Baja" flavors of these fish tacos. The signature ingredients that make these Baja tacos are the avocado, slaw and creamy sauce. We're punching up the flavor even more with poblano peppers and adding some texture and a touch of sweetness with corn. A simple yet amazingly flavorful combination!
What else is in these Baja fish stick tacos?
Fish sticks (choose your favorite kind) rest on top of an easy yet tasty slaw mixture than includes avocado and corn as well as juices from lemon and lime. Why both? Well, lemon is a common compliment to fish and lime is a familiar pairing with taco flavorings. So together you're getting the best of both worlds.
These tacos also have a few slices of poblano peppers. Poblano peppers have a complimentary flavor similar to a bell pepper but offer a mild kick as well. Perfect for tacos! So don't skip these.
Finally, things get topped off with a simple creamy seasoned sauce. You can use mayonnaise or sour cream or a half and half mixture of both if you can't decide.
Everything gets wrapped up in either one large soft tortilla or you can use two smaller ones if you don't want to have to man-handle your taco. A big, stuffed taco though, is kind of fun and a bit more unique so if you're serving guests, they may enjoy the surprise giant taco presentation. You choose.
These delicious Baja fish stick tacos are super easy to make.
Watch step by step how to prep these:
Lower your carbs — make a fish taco bowl!
If you're looking to cut carbs, go ahead and leave off the soft tortilla. You can serve everything layered in a bowl. You'll still have a bit of carbs from the fish stick breading which is just enough. This makes a great lunch or dinner if you're trying to eat healthier.
What kind of fish sticks work best with this recipe?
Really any fish sticks! You can opt for the beer battered fish sticks. Those are really excellent but even the most basic fish sticks work well and taste great with this recipe. So go with whatever brand or style fish you prefer, you can't go wrong.
What taco seasoning is best?
I love Blackstone Taco & Fajita Seasoning. It's a great blend of Mexican spices and it is salted so it's simple to turn into a yummy sauce by just adding sour cream or mayonnaise.
The Perfect Sauce Drizzle
Here's my favorite sauce hack. Take your sauce and spoon it into a plastic sandwich bag. Cut a small piece off one of the corners of the bag to create a hole. Use this to dispense your sauce in a pretty, consistently thick, zig-zag design.
This easy recipe for Baja Fish Stick Tacos was featured on Meal Plan Monday!
Baja Fish Stick Tacos
- 2 small soft tortillas or 1 medium or large tortilla
- 4 frozen fish sticks
- ¼ cup tri-colored slaw mix carrots, red and green cabbage
- ¼ cup corn
- ¼ red onion diced
- ½ avocado mashed
- Juice from ½ lemon
- Juice from ½ lime
- 1 tablespoon chopped fresh cilantro
- Sea salt to taste
- 8 slices poblano pepper
- 2 tablespoon mayonnaise or sour cream
- ¼ teaspoon taco and fajita seasoning add salt if it's not already added to your seasoning
- Bake fish sticks according to package.
- In a bowl, combine slaw mix, corn, red onion, mashed avocado, lemon and lime juice, cilantro and sea salt to taste.
- Seed and slice poblano pepper.
- In a small bowl, combine mayonnaise and taco seasoning to form spicy sauce.
- Layout out taco shells on a plate. Layer onto each: avocado-corn slaw mixture, then prepared fish sticks, then poblano pepper slices. Top with spicy sauce and serve.