These delicious Fish Tacos with Tangy Slaw are so easy to make and taste like you spent quite a bit of time making them when in reality it only took 20 minutes. The tangy slaw pairs well with the crispy fish and delicious tortilla.
Total Time
20min
0.0
0 Ratings
Author: The Anchored Kitchen
Servings:
4
Ingredients
•
8
4-Inch Corn Tortillas
or 4-Inch Flour Tortillas
•
1
pckg
(20 oz)
Breaded Fish Sticks
•
1
pckg
(10 oz)
Angel Hair Coleslaw
•
1/3
cup
Mayonnaise
•
3
Tbsp
Sour Cream
•
1
Lime
, juiced
•
1/4
tsp
Kosher Salt
•
1/8
tsp
Cayenne Pepper
•
1/4
tsp
Simply Organic Garlic Powder
For Assembly
•
to taste
Pico de Gallo
(optional)
•
to taste
Fresh Cilantro Leaves
(optional)
•
to taste
Limes
(optional)
Cooking Instructions
1.
Cook Breaded Fish Sticks (1 pckg) according to package directions.
2.
While the fish is cooking, in a small bowl whisk together the Mayonnaise (1/3 cup), Sour Cream (3 Tbsp), 2 Tbsp of Lime Juice (1), Simply Organic Garlic Powder (1/4 tsp), Kosher Salt (1/4 tsp), and Cayenne Pepper (1/8 tsp) until well combined and all lumps are removed.
3.
In a large bowl empty the package of Angel Hair Coleslaw (1 pckg). Pour the tangy mayonnaise mixture over the top and combine well with a fork or tongs until all of the coleslaw is evenly coated with sauce.
4.
Heat the 4-Inch Corn Tortillas (8) up according to package directions.
5.
To serve, top a tortilla with two fish sticks. Top the fish sticks with desired amount of coleslaw. Optionally, you can add Pico de Gallo (to taste), Fresh Cilantro Leaves (to taste), and a squeeze of Limes (to taste) to each taco. Serve warm.
Author's Notes
The cayenne pepper does not make the tangy slaw too spicy. But if you want to omit it, you can do so without altering the recipe too much.
You can use any kind of plain battered fish sticks such as beer-battered or panko-crusted.
If you want to use a fish fillet, just cut the fillet in half before inserting it into the taco.
Nutrition Per Serving
CALORIES
535
FAT
30.5 g
PROTEIN
18.4 g
CARBS
46.4 g
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