Fish Stick Tacos with Avocado-Lime Slaw Recipe

Name: Fish Stick Tacos with Avocado-Lime Slaw Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Mexican, Latin American, American
Ingredients: 1 package (19 oz.) 20-count frozen fish sticks; 1⁄2 medium ripe avocado; 1 small lime, divided (half zested and juiced, half cut into small wedges); 2 tsp. honey; 1⁄2 tsp. kosher salt; 1⁄8 freshly ground black pepper (optional); 1 tbsp. extra-virgin olive oil; 2 1⁄2 cups shredded coleslaw mix; 1 package (12-count) street taco flour tortillas; Shredded Mexican-style cheese blend; Hot sauce (optional)

4 steps

Prep:10minCook:15min

Add the slaw for a creamy, zesty crunch, or enjoy with diced avocado and a squeeze of lime juice.

Updated at: Thu, 17 Aug 2023 05:08:32 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories665.5 kcal (33%)

Total Fat34.4 g (49%)

Carbs68 g (26%)

Sugars9.6 g (11%)

Protein22.4 g (45%)

Sodium1262 mg (63%)

Fiber6.3 g (23%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 packagefrozen fish sticks

0.5avocado

medium, ripe

1lime

small, divided, half zested and juiced, half cut into small wedges

2 tsphoney

½ tspkosher salt

0.13black pepper

freshly ground, optional

1 Tbspextra-virgin olive oil

2 ½ cupsshredded coleslaw mix

1 packageflour tortillas

Shredded Mexican-style cheese blend

hot sauce

optional

Instructions

Step 1

Step 1 Arrange fish sticks in single layer on large, rimmed baking sheet. Bake according to package directions.

Step 2

Step 2 Meanwhile, make slaw. Scoop avocado flesh into medium bowl. Mash with fork until smooth. Whisk in lime zest, lime juice, honey, salt and pepper, if desired. Slowly add olive oil in steady stream while whisking. Add coleslaw mix to bowl and stir to combine.

Step 3

Step 3 Working in batches, warm tortillas directly over burners set to low flame or in hot, dry skillet, 20–30 seconds per side. Wrap tortillas in clean kitchen towel to keep warm.

Step 4

Step 4 Assemble tacos with two fish sticks per tortilla, and top each with 1–2 tablespoons of slaw, shredded cheese and hot sauce, if desired. Serve with lime wedges, refrigerating any leftovers.

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