Crispy Fish Taco Feast
Family-friendly tacos filled with oven-baked crispy fish sticks, fresh shredded cabbage, and a creamy lime crema, all tucked into warm corn tortillas.
- Prep: 10 min
- Cook: 15 min
- Total: 25 min
- Servings: 8
- Cuisine: Mexican
- Difficulty: Easy
- Cost: $0.64/serving
Dietary
- Nut-Free
- Low-Sugar
Tags
- bake
- quick
- kid-friendly
- savory
- tangy
- comfort food
Ingredients
- 2 pound frozen fish sticks (crispy)
- 24 corn tortillas (small)
- 8 cup green cabbage (shredded)
- 1 cup sour cream
- 0.5 cup mayonnaise
- 2 limes (juiced)
- 0.5 teaspoon garlic powder
- 0.25 teaspoon salt
Instructions
- Preheat oven to 400°F. Arrange the frozen crispy fish sticks in a single layer on a baking sheet. Bake for 12-15 minutes, or according to package directions, until golden brown and crispy.
- While the fish sticks are baking, prepare the lime crema. In a medium bowl, whisk together the 1 cup of sour cream, 1/2 cup of mayonnaise, the juice from 2 limes, 1/2 teaspoon of garlic powder, and 1/4 teaspoon of salt until smooth.
- Warm the corn tortillas. You can wrap them in a damp paper towel and microwave for 30-60 seconds, or heat them in a dry skillet for about 15-20 seconds per side until pliable.
- Once the fish sticks are cooked, remove them from the oven. For each taco, place 1-2 warm corn tortillas on a plate.
- Add a generous amount of shredded green cabbage to each tortilla. Top with 1-2 crispy fish sticks.
- Drizzle generously with the prepared lime crema. Serve immediately.
Notes
For an extra crispy fish stick, consider using an air fryer instead of an oven. Adjust the amount of lime in the crema to your preference.
Nutrition (per serving)
- Calories: 480
- Protein: 18 g
- Carbohydrates: 42 g
- Fat: 26.5 g
- Fiber: 4.5 g
- Sodium: 750 mg
- Saturated Fat: 6.5 g
- Sugar: 3 g
- Cholesterol: 50 mg