Best 2 Fish Stick Tacos Recipes

Embark on a culinary adventure with our delectable Fish Stick Tacos, a harmonious blend of flavors and textures that will tantalize your taste buds. These tacos feature crispy fish sticks, enveloped in warm tortillas, and adorned with a vibrant array of toppings. Immerse yourself in the zesty flavors of our homemade avocado crema, the refreshing crunch of shredded cabbage, and the tangy zest of pickled red onions. Each bite offers a symphony of textures, from the flaky fish to the crisp cabbage and the creamy avocado crema. Indulge in this culinary creation that seamlessly merges the convenience of fish sticks with the vibrant essence of traditional tacos. Elevate your taco experience with our additional recipe variations, including a tantalizing blackened fish taco, a flavorful beer-battered fish taco, and a delightful coconut-crusted fish taco. Dive into a world of flavors and textures, where every taco tells a unique story.

Here are our top 2 tried and tested recipes!

ROBYN'S FISH STICK TACOS

Robyn's Fish Stick Tacos image

I'm posting this recipe by popular request. It is an easy peasy recipe using readily available ingredients. Give it a try! You'll be surprised at this new and delicious way to use fish sticks.

Provided by Pot Scrubber

Categories < 30 Mins

Time 25m

Yield 10 tacos, 10 serving(s)

Number Of Ingredients 5

Ingredients

10 frozen fish sticks (use your favorite brand) or 10 fillets (use your favorite brand)
coleslaw mix (just buy the shredded cabbage and carrot mix in your local grocer)
1 diced roma tomato
steamed tortilla (I prefer steamed corn tortillas but flour tortillas are delicious, too)
ranch dressing

Steps:

Cook the fish sticks according to package directions ( I prefer the Gorton's Beer Batter brand) but use whatever you have.
Mix about two cups of the shredded slaw mix with the diced roma tomato and toss until combined.
Place a fish stick or two with a couple of pinches of the cabbage/tomato mixture with a big squirt of (about 1 TB) of Ranch dressing into a steamed corn or flour tortilla.
A squirt of lime juice gives them a great fresh taste if you have some.
Fold it in half and enjoy.

FISH STICK TACOS

Fish Stick Tacos image

Provided by Marcela Valladolid

Categories main-dish

Time 40m

Yield 8 servings

Number Of Ingredients 17

Ingredients

Vegetable oil, for frying
2 pounds halibut, cut into sticks about 3 inches long and 1/2 inch thick
Kosher salt and freshly ground black pepper
1 cup all-purpose flour
3 large eggs, whisked
3 cups panko breadcrumbs
1/2 ripe but firm pineapple, cored and cut into 1/2-inch-thick slices
1/4 cup chopped fresh cilantro
1 tablespoon fresh lime juice
1 jalapeno chile, stemmed, seeded and diced
Pinch of sugar
Kosher salt and freshly ground black pepper
1/2 cup sour cream
1 teaspoon ancho chile powder
1 lime, juiced
16 corn tortillas
Shredded cabbage, for serving

Steps:

For the fish sticks: Heat about an inch of oil in a heavy saucepan over medium-high heat until a deep-fry thermometer inserted in the oil registers 360 degrees F.
Heavily sprinkle the fish sticks on both sides with salt and pepper. Form an assembly line with the flour, whisked eggs and panko breadcrumbs in separate shallow bowls. Dredge the fish sticks first in the flour, making sure to remove any excess, then in the egg wash and finally in the panko.
Fry the fish until golden in color, about 3 minutes per side. Set on a paper towel to drain the excess oil.
For the grilled pineapple salsa: Prepare a grill to medium-high heat.
Put the pineapple slices on the grill and cook until tender and grill marked, about 2 minutes per side. Transfer to a cutting board and chop. Put the pineapple in a medium bowl and stir in the cilantro, lime juice and jalapenos. Season the salsa with sugar, salt and pepper. Serve warm or at room temperature.
For the ancho crema: Add the sour cream, ancho chile powder, lime juice and 1 tablespoon of water to a bowl. Whisk together until combined. If necessary, thin the mixture out with more water until it is a thin, drizzling consistency.
For serving: Heat the corn tortillas directly on a gas burner on medium-high heat, about 30 seconds per side.
Evenly distribute the fish sticks among the warmed tortillas. Garnish with cabbage and grilled pineapple salsa, then drizzle the ancho crema on top.

Tips:

Choose high-quality fish sticks. Look for brands that use sustainable seafood and avoid those with added fillers or preservatives.
Make your own fish tacos from scratch. It's easy to make your own fish sticks using fresh or frozen fish fillets. Simply coat the fillets in a seasoned breadcrumb mixture and bake or fry them until golden brown.
Get creative with your toppings. Fish tacos are a great opportunity to experiment with different flavors and textures. Try topping your tacos with salsa, guacamole, sour cream, shredded cheese, cabbage, or pickled onions.
Use a variety of tortillas. Corn tortillas are the traditional choice for fish tacos, but you can also use flour tortillas or even whole wheat tortillas.
Serve fish tacos with your favorite sides. Fish tacos are often served with rice, beans, or salad. You can also serve them with a side of chips and salsa.

Conclusion:

Fish tacos are a delicious and versatile dish that can be enjoyed by people of all ages. They're easy to make, customizable, and perfect for a quick and healthy meal. So next time you're looking for a new recipe to try, give fish tacos a try. You won't be disappointed!