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Fish Stick Tacos

The easiest fish tacos ever made with high quality fish sticks to help you get dinner on the table fast!

Author: Kami | NoBiggie.net
  • 1 bag frozen breaded fish sticks
  • corn tortillas (or flour tortillas if you prefer)
For the Toppings:
  • 1/2  head purple cabbage
  • 2 medium avocado sliced
  • 2 roma tomatoes diced (optional)
  • 1/2 red onion sliced thin
  • 1/2 bunch cilantro stems removed
  • 1 cup Cotija cheese crumbled
  • 1 lime cut into wedges
For the Fish Taco Sauce:
  • 1/2 cup sour cream
  • 1/3 cup mayo
  • 2 tablespoons lime juice
  • 1 teaspoon garlic powder
  • 1 teaspoon Sriracha sauce add less if preferred
  1. To make the taco sauce: combine all the taco sauce ingredients in a medium bowl and whisk until well blended. You can thin out the sauce if needed with a little milk if you’d like to make it easy to serve it out of a squeeze bottle.
  2. Cook the fish sticks in the oven as directed on the package or cook them in a skillet. In the skillet you can add a very small amount of water and steam them with the lid on. Remove the lid and brown on all sides.

  3. When ready to serve the tacos, you can toast the corn tortillas using tongs and the flame of your gas stove cook top to blacken the edges.

  4. To assemble: start with a fish stick in the tortilla, top with any of the toppings you prefer along with a sprinkle of cotija cheese and finish with the fish taco sauce! Serve with a fresh lime wedge to squeeze over the tacos.