ROBYN'S FISH STICK TACOS
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
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
Provided by Marcela Valladolid
Categories main-dish
Time 40m
Yield 8 servings
Number Of Ingredients 17
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.
QUICK AND EASY FISH TACOS
You can serve these delightful tacos with a tossed salad and french fries, or just throw it all together for a quick and tasty snack. If you use salsa and tartar sauce, you can make it ahead or use store-bought.
Provided by Chris
Categories World Cuisine Recipes Latin American Mexican
Time 35m
Yield 10
Number Of Ingredients 6
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.
Nutrition Facts : Calories 384.5 calories, Carbohydrate 25.7 g, Cholesterol 21.1 mg, Fat 28.6 g, Fiber 2.5 g, Protein 7.8 g, SaturatedFat 4.9 g, Sodium 428.2 mg, Sugar 3.2 g
CRISPY FISH TACOS (COOKING THE COSTCO WAY)
Make and share this Crispy Fish Tacos (Cooking the Costco Way) recipe from Food.com.
Provided by MarylandMomof3
Categories Tilapia
Time 22m
Yield 8 tacos, 4 serving(s)
Number Of Ingredients 14
Steps:
- Bake fish sticks as directed.
- Combine sauce ingredients in a small bowl.
- Place 1 fish stick on each corn tortilla, add a little sauce, top with garnishes, and enjoy!
FISH STICK TACOS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h5m
Yield 16 tacos
Number Of Ingredients 17
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.
More about "fish stick tacos recipes"
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Estimated Reading Time 40 secs
FISH STICK TACOS RECIPE | MYRECIPES
From myrecipes.com
5/5 (11)Total Time 35 minsServings 4Published 2013-07-26
- Combine 1 tablespoon sour cream, mayonnaise, 1 tablespoon lime juice, chipotle, sugar, vinegar, rind, 1/4 teaspoon salt, and pepper in a medium bowl, stirring with a whisk. Add coleslaw; toss to coat.
- Combine remaining 2 tablespoons sour cream, remaining 1 tablespoon lime juice, remaining 1/8 teaspoon salt, milk, avocado, and garlic in a mini food processor; process until smooth.
WHAT TO SERVE WITH FISH STICKS - INSANELY GOOD
From insanelygoodrecipes.com
- Tartar Sauce. We all know anything battered and deep-fried need some dipping lovin’. And with fish sticks, you can never go wrong with a simple tartar sauce.
- Salsa and Guacamole When I was young, my mom always served either tartar sauce or ketchup with fish sticks. So back then, I never realized that you can dip fish sticks in other sauces too.
- French Fries. Can there be any more classic combo than the good-old fish and chips? I don’t think so! You’re already preparing all those beautiful dips, so why not serve a side that makes use of them as well?
FISH STICK TACOS - JULIE'S EATS & TREATS
From julieseatsandtreats.com
- In a small mixing bowl combine Lime Dressing ingredients and whisk until combined. Store in refrigerator until ready to assemble tacos.
EASY FISH TACOS WITH FROZEN FISH STICKS | KITCHEN AT HOSKINS
From kitchenathoskins.com
- Bake frozen fish sticks according to package instructions. While the fish is baking - prep fish taco toppings, char tortillas and make creamy Sriracha sauce.
- Hold tortilla with a tong and place over open flame on your stove top, until the edges begin to blister. Turn over and repeat. Keep charred tortillas wrapped in a kitchen towel until serving time. How to char tortillas in electric stove? Heat a cast iron skillet over high heat and let it get very hot. Place a tortilla on the skillet and turn over when it feels warm to the touch, turn over and let warm for a few seconds and quickly keep them wrapped in a clean kitchen towel.
- Stir all creamy Sriracha ingredients together and store in refrigerator, until serving time. If using greek yogurt, then stir in 1 to 2 teaspoons water to get the sauce to the right consistency.
CRISPY FISH STICK TACOS IN THE AIR FRYER | AIRFRIED.COM
From airfried.com
- 2. Add the fish sticks to the basket in a single layer and spritz lightly with oil. You may need to work in batches, depending on the size of your air fryer.
FISH STICK TACOS - READY SET EAT
From readyseteat.com
- Stir together pineapple, pepper, onion and cilantro in medium bowl. Stir together mayonnaise, chipotle and lime juice in a small bowl.
- Spread chipotle mayonnaise on tortillas. Top with 3 fish sticks, pineapple salsa and shredded cabbage
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FISH STICK TACOS RECIPE - DELISH
From delish.com
- Prepare station to coat the fish using 3 medium bowls: 1 bowl with bread crumbs, another with egg, and the last with flour.
- Season fish with salt and pepper. Coat each piece in flour and shake off excess, then dip into egg and lastly in bread crumbs.
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- Dredging for fish: In a medium bowl, add flour, taco seasoning, garlic powder, cornstarch, salt and pepper. Stir and set aside.
- Fish taco sauce: In a small bowl, add yogurt, mayo, lime juice, taco seasoning, cayenne and black pepper. Stir and set aside.
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- Place the fish in a large bowl or ziplock and coat with the dressing. Let it marinate for at least twenty minutes or up to two hours.
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- Add sliced cabbage, shredded carrots, chopped pickled jalapeños, chopped cilantro, and chopped green onions to a medium bowl.
- In a small bowl add garlic powder, onion powder, smoked paprika, cumin, kosher salt, and cayenne pepper into a small bowl. Stir together well.
15-MINUTE FISH TACOS (MADE WITH FISH STICKS!) - 40 APRONS
From 40aprons.com
- 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.
FISH STICK TACOS RECIPE | MYRECIPES
From myrecipes.com
- Preheat oven to 475ºF. Line a baking sheet with foil. Arrange fish sticks on baking sheet and sprinkle with chili powder. Bake until crispy, 11 to 13 minutes.
- While fish sticks are baking, combine coleslaw mix, mayonnaise, lime juice and chipotle in a medium bowl. Season with salt.
- Place some slaw on top of each tortilla, top with 2 fish sticks and a spoonful of salsa, fold up and serve.
FISH STICK TACOS - BUSY COOKS
From busycooks.net
- Bake the frozen fish sticks according to the package instructions. For me, it was to bake the fish sticks in a 475°F oven for 12 minutes, flipping the fish sticks halfway.
- In a small food processor or blender, combine avocado, sour cream, cilantro, lime juice, chili powder, smoked paprika and salt. And puree everything until smooth, scraping the sides half way.
- Grab a warmed corn tortilla and place 2 tablespoons of coleslaw mix on top of the tortilla, followed by two fish sticks.
SUPER EASY FISH STICK TACOS | NOBIGGIE.NET
From nobiggie.net
- To make the taco sauce: combine all the taco sauce ingredients in a medium bowl and whisk until well blended. You can thin out the sauce if needed with a little milk if you’d like to make it easy to serve it out of a squeeze bottle.
- Cook the fish sticks in the oven as directed on the package or cook them in a skillet. In the skillet you can add a very small amount of water and steam them with the lid on. Remove the lid and brown on all sides.
- When ready to serve the tacos, you can toast the corn tortillas using tongs and the flame of your gas stove cook top to blacken the edges.
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