Crispy Fish Tacos
Print Recipe
Share this
recipe
Prep time
10
m
Total time
25
m
Yields
4
Servings
These crispy fish tacos are made with golden fish sticks, fresh cabbage slaw, avocado, and jalapeño served on warm orange enchilada corn tortillas for a bold twist on taco night or any day of the week. They come together quickly and are perfect for a simple meal at home. If you enjoy taco night, you might also like our Carnitas Tacos recipe made with 4″ white corn mini taco tortillas.
Ingredients
8
8-16 frozen fish sticks, depending on size
8
8 La Campera Orange Corn Tortillas
1/2
Tsp.
1/2 teaspoon of ground cumin
1/2
Tsp.
1/2 teaspoon of sugar
1
Cup
1 cup of shredded cabbage
1
Cup
1 cup of tomatillo salsa
1
1 avocado, sliced or cubed
2
2 medium jalapeños, sliced
La Campera Orange Enchilada Corn Tortillas
Directions
Step
1
Preheat oven to 425°; arrange the frozen fish sticks on baking sheet and bake according to instructions, about 12-15 minutes, until heated through
Step
2
While the fish cooks, add mayonnaise and tomatillo salsa to a bowl, add cumin and sugar, and cabbage and mix until well coated
Step
3
Warm the corn tortillas
Step
4
Assemble the tacos by placing 1-2 fish sticks on each tortilla; top with cabbage slaw, avocado slices, and jalapeño slices
Step
5
Serve immediately with lime wedges or a drizzle of tomatillo salsa
