Best 2 Fish Stick Tacos Recipes
Fish stick tacos are a delicious and easy-to-make meal that is perfect for busy weeknights. They are also a great way to get your kids to eat fish. The combination of crispy fish sticks, flavorful taco seasoning, and fresh toppings is sure to please everyone at the table. With just a few simple ingredients, you can have a tasty and satisfying meal in no time.
Let's cook with our recipes!
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.
FISH STICK TACOS
Provided by Marcela Valladolid
Categories main-dish
Time 40m
Yield 8 servings
Number Of Ingredients 17
Steps:
- For the fish sticks: Heat about an inch of oil in a heavy saucepan over medium-high heat until a deep-fry thermometer inserted in the oil registers 360 degrees F.
- Heavily sprinkle the fish sticks on both sides with salt and pepper. Form an assembly line with the flour, whisked eggs and panko breadcrumbs in separate shallow bowls. Dredge the fish sticks first in the flour, making sure to remove any excess, then in the egg wash and finally in the panko.
- Fry the fish until golden in color, about 3 minutes per side. Set on a paper towel to drain the excess oil.
- For the grilled pineapple salsa: Prepare a grill to medium-high heat.
- Put the pineapple slices on the grill and cook until tender and grill marked, about 2 minutes per side. Transfer to a cutting board and chop. Put the pineapple in a medium bowl and stir in the cilantro, lime juice and jalapenos. Season the salsa with sugar, salt and pepper. Serve warm or at room temperature.
- For the ancho crema: Add the sour cream, ancho chile powder, lime juice and 1 tablespoon of water to a bowl. Whisk together until combined. If necessary, thin the mixture out with more water until it is a thin, drizzling consistency.
- For serving: Heat the corn tortillas directly on a gas burner on medium-high heat, about 30 seconds per side.
- Evenly distribute the fish sticks among the warmed tortillas. Garnish with cabbage and grilled pineapple salsa, then drizzle the ancho crema on top.
Tips:
- Choose the best fish sticks. Look for fish sticks made with high-quality, sustainable fish. Avoid fish sticks that contain fillers or artificial ingredients.
- Cook the fish sticks according to the package directions. This will ensure that they are cooked through and crispy.
- Use a variety of toppings. The great thing about fish stick tacos is that you can top them with whatever you like. Some popular options include shredded cabbage, salsa, guacamole, sour cream, and cheese.
- Get creative with your tacos. You can also add other ingredients to your tacos, such as grilled vegetables, black beans, or rice. Experiment and find what you like best.
Conclusion:
Fish stick tacos are a quick, easy, and delicious meal that the whole family will enjoy. They are also a great way to use up leftover fish sticks. So next time you have a craving for tacos, give fish stick tacos a try. You won't be disappointed.
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