Asian Fish Stick Tacos
with tangy cabbage slaw / Sriracha crema
Our Asian Fish Tacos get great reviews for their combination of bright flavors and varied textures. Tonight we're bringing back a shortcut version from 2021 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.
- Sour cream - 1/2 cup
- Lime juice - 1 tsp
- Sriracha - 1 tsp , more or less to taste
- Cilantro - 2 Tbsp , leaves torn
- 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
- Avocados - 1 , chopped
- Frozen fish sticks, gluten-free - 16
- Tortillas, taco-sized gluten-free corn - 8
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)
Cilantro - Prep as directed. (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 cilantro 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.
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!