My kids always ask for mommy's fish tacos. And guess what night they have them? Taco Tuesdays! I make them with Gorton's Smart & Crunchy breaded fish sticks with homemade easy slaw. It's always a hit and the best part is that they are half the fat, without skipping the flavor. They are easy to make and kids can help with very little supervision. A great dish for entertaining as appetizers as well.
You'll want to keep this recipe!
1 bag of Gorton's Smart & Crunchy Breaded Fish Sticks
1 bag of 12 small corn or flour tortillas
1 bag of 3 color deli slaw
1 teaspoon of kosher salt
1 teaspoon of black pepper
1 teaspoon of garlic powder
1 teaspoon of onion powder
1/2 cup of chipotle mayonnaise (I use Sir Kensington's)
2 tablespoons of olive oil
1 teaspoon of sugar (optional)
Preheat oven to 375ºF. Place the fish sticks in the oven and bake for 20 to 23 minutes. While the fish sticks are cooking, mix the 3 color cole slaw with salt, black pepper, olive oil, garlic powder, onion powder, lime juice and sugar. Set aside. Heat the tortillas on medium and set aside. Remove fish sticks from oven and let cool for 5 minutes. Assemble the tacos by spreading a small amount of the chipotle mayonnaise on the corn tortilla. Next add a tablespoon of slaw and top it with two fish sticks.
Optional: You can add slices of avocado or use them for decoration.