Asian Fish Stick Tacos
with tangy cabbage slaw / Sriracha crema

Name: Asian Fish Stick Tacos
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 Avocados, chopped; 16 Frozen fish sticks, gluten-free; 8 Tortillas, taco-sized gluten-free corn; 2 stalks Green onions, chopped, green and white parts combined; 1 1/2 Tbsp Vinegar, rice; 1 Tbsp Oil, cooking; 1 tsp Brown sugar; 1 tsp Tamari; 1 tsp Oil, toasted sesame; 10 oz Coleslaw mix; 2 tsp White sesame seeds (opt); 1/2 cup Sour cream; 1 tsp Lime juice; 1 tsp Sriracha, more or less to taste

Active: 35 Total: 35

Original GF Paleo Vegetarian

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: Be sure to check the package on the fish sticks and grab a version that uses gluten-free breading.
Smarts #2: Don't forget to season the coleslaw with some salt right before serving. Salt will help the other flavors to really pop.

Proteins

Fish, non-canned

Cuisines

Asian - Chinese

Ingredients

Metric

Servings:

Asian Fish Stick Tacos:

Avocados - 1 , chopped
Frozen fish sticks, gluten-free - 16
Tortillas, taco-sized gluten-free corn - 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
Tamari - 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

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, Tamari, 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!

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