Best 5 Robyns Fish Stick Tacos Recipes

FISH STICK TACOS

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.

FISH STICK TACOS

Steps:

• Cook the fish sticks according to the package directions.
• Pile 3 fish sticks onto each Homemade Tortilla. Add some of the Cabbage Pantry Slaw, both salsas and cheese, then top with a few slices of jalapeno and a squeeze of a lime wedge. Serve immediately.
• In a bowl, stir together the flour and salt. Stir in the vegetable oil, then slowly pour in the hot water, stirring gently. When the dough comes together, turn it out onto a lightly floured surface. Knead it gently a few times to smooth it out.
• Heat a cast-iron skillet or griddle over medium-high heat. Pinch off a piece of dough slightly smaller than a Ping-Pong ball and roll it into a 5-inch circle. It should be extremely thin.
• Cook on the dry skillet for about 1 minute on the first side, until it starts to brown a little, then flip it and cook for about 30 seconds on the second side. Remove and stack onto a kitchen towel, then repeat with the rest. As you stack the tortillas, wrap them in the kitchen towel while you cook the next ones.
• Put the shredded cabbage in a large bowl. Add the dressing, jalapenos and their liquid, pimentos and salt and pepper to taste. Stir until thoroughly combined.

15-MINUTE FISH TACOS (MADE WITH FISH STICKS!)

Steps:

• Cook fish sticks as directed on package, or use our air fryer method for cooking frozen fish sticks.
• While fish sticks cook, place shredded cabbage, juice from ¼-½ lime, and salt in medium bowl. Toss to combine. Set aside.
• Add all ingredients for fish taco sauce to blender. Blend until smooth and well combined. Set aside.
• When fish sticks are cooked, transfer them to medium bowl. Squeeze juice from ¼ lime over fish sticks, add chili powder, and toss to coat.
• Place 2 fish sticks in each tortilla. Top fish sticks with slaw. Drizzle sauce over slaw and garnish tacos with cilantro and feta or queso fresco. Serve immediately.

QUICK AND EASY FISH TACOS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Arrange fish sticks in a single layer on a baking sheet, and bake 20 minutes in the preheated oven, or until crisp and golden brown. Remove from heat and cut into thirds.
• Heat the vegetable oil in a skillet over medium-high heat. Fry the tortillas until soft. Drain on paper towels.
• Fill the heated tortillas with fish stick portions, cabbage, tartar sauce, and salsa to serve.

COPYCAT RUBIO'S FISH TACOS

Steps:

• Mix flour with favorite spices such as garlic powder, red or black ground pepper.
• Stir the flour mixture into the beer and mix until well blended.
• Wash fish by dipping in cold, lightly salted water or water with a little bit of lemon juice added. Be sure fish is completely dry before dipping into batter.
• Prepare salsa; reserve.
• Put the vegetable oil into a deep skillet and bring to 375°F
• Place fish in a single layer--do not let pieces touch each other.
• Cook fish until batter is crispy and golden brown.
• Heat corn tortillas lightly in a skillet or Mexican comal until they are soft and hot.
• To assemble, on each tortilla layer the fish fillet, white sauce, salsa and cabbage. Top it off with a squeeze of lime. Fold tortilla over to serve.