Baja Fish Stick Tacos

Fish tacos made easy with frozen fish sticks, fresh slaw, avocado, peppers, corn salsa and a creamy taco sauce. A quick, delicious weeknight meal with a southern California vibe. Restaurant quality in just 30 minutes!

Course Dinner, Lunch

Cuisine American, Mexican

Recipe Type Avocado, Camping, Cinco de Mayo, High-Protein Meals, Kid-Friendly, Lemon, Seafood, Served Hot, Spring Dinner, Summer, Summer Dinner, Tacos

Skill Level Easy

Prep Time 15

Cook Time 15

Total Time 30

Servings Servings

Calories 849kcal

Author Angela G.

Equipment

Ingredients

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
½ lemon juiced
½ lime juiced
1 tablespoon chopped fresh cilantro
sea salt to taste
8 slices poblano pepper

SAUCE

2 tablespoon mayonnaise or sour cream
¼ teaspoon fish taco seasoning add salt if it's not included

Instructions

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.
Lay 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.

Video

Notes

Choose beer-battered fish sticks for added crunch and flavor!
Feel free to add or eliminate toppings to suite your preferences.
Optional: Warm tortillas in the microwave for about 15 seconds or place them in a hot skillet for about :30 on each side.

Nutrition