Asian Fish Stick Tacos
with tangy cabbage slaw / Sriracha crema
Asian Fish Tacos got great reviews back in 2020 for their combination of bright flavors and varied textures. Tonight we're bringing back a shortcut version that uses store-bought fish sticks for an even faster meal.
Smarts #1: Look for breaded fish sticks so that you get the most crunch in the tacos.
Smarts #2: Don't forget to season the coleslaw with some salt right before serving. Salt will help the other flavors to really pop.
Smarts #1: Look for breaded fish sticks so that you get the most crunch in the tacos.
Smarts #2: Don't forget to season the coleslaw with some salt right before serving. Salt will help the other flavors to really pop.
Ingredients
Asian Fish Stick Tacos:
- Avocados - 1, chopped
- Frozen fish sticks - 16
- Tortillas, taco-sized corn or flour - 8
Asian-Style Coleslaw:
- Green onions - 2 stalks, chopped, green and white parts combined
- Vinegar, rice - 1 1/2 Tbsp
- Oil, cooking - 1 Tbsp
- Brown sugar - 1 tsp
- Soy sauce, low-sodium - 1 tsp
- Oil, toasted sesame - 1 tsp
- Coleslaw mix - 10 oz
- White sesame seeds (opt) - 2 tsp
Sriracha Crema:
- Sour cream - 1/2 cup
- Lime juice - 1 tsp
- Sriracha - 1 tsp, more or less to taste
Nutrition Facts
Amount Per Serving
Calories
589
Just a moment...
% Daily Value
Total Fat
34g
52%
Just a moment...
Saturated Fat
8g
40%
Just a moment...
Trans Fat
0g
Just a moment...
Cholesterol
43mg
14%
Just a moment...
Sodium
566mg
24%
Just a moment...
Total Carbohydrate
57g
19%
Just a moment...
Dietary Fiber
8g
32%
Just a moment...
Sugars
3g
Just a moment...
Protein
18g
Just a moment...
Prep
- Make Sriracha crema - (If prepping right before cooking, get oven heating first.) Whisk together sour cream, lime juice, and Sriracha. Taste and add more Sriracha if you’d like it spicier. (Can be done up to 5 days ahead)
- Green onions - Chop green onions. (Can be done 1 day ahead)
- Make coleslaw - In a large mixing bowl, whisk together vinegar, cooking oil, brown sugar, soy sauce, and toasted sesame oil. Add green onions and coleslaw mix and toss to combine. Refrigerate for at least 20 minutes and up to 1 day. (Can be done 1 day ahead)
- Avocados - Chop avocados.
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Make
- Heat oven according to directions for fish sticks. Cook according to package directions.
- While fish sticks bake, add sesame seeds to coleslaw and toss well. Season with some salt.
- Warm tortillas according to package directions.
- Assemble tacos by filling them with coleslaw, fish sticks, and avocados. Top with Sriracha crema. If you have extra coleslaw, serve it on the side. Enjoy!
Nutrition Facts
Amount Per Serving
Calories
589
Just a moment...
% Daily Value
Total Fat
34g
52%
Just a moment...
Saturated Fat
8g
40%
Just a moment...
Trans Fat
0g
Just a moment...
Cholesterol
43mg
14%
Just a moment...
Sodium
566mg
24%
Just a moment...
Total Carbohydrate
57g
19%
Just a moment...
Dietary Fiber
8g
32%
Just a moment...
Sugars
3g
Just a moment...
Protein
18g
Just a moment...
Reviews
Ratings
Most Helpful
Bomb! Added jalapeño to the coleslaw because hot peppers make me feel alive. ;)
2 Helpful25 reviews
Great flavors but the tofu really stuck in my air fryer. Will add oil to the marinade next time.
0 HelpfulWinner winner, easy dinner. So simple, great way for someone like me who doesn’t really cook fish to incorporate it, and enjoyed by parents and toddler alike.
0 HelpfulSuper easy and quick. Make sure to allow the coleslaw to marinate before serving because we enjoyed it even more as leftovers the next day.
0 Helpful