Fish Stick Tacos Recipes

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FISH STICK TACOS



Fish Stick Tacos image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h5m

Yield 16 tacos

Number Of Ingredients 17

48 frozen fish sticks
Homemade Tortillas, recipe follows
Cabbage Pantry Slaw, recipe follows
1 cup jarred salsa
1 cup jarred salsa verde
1 1/2 cups grated Colby Jack cheese
Jarred sliced jalapenos, for topping
3 limes, cut into wedges
2 1/2 cups all-purpose flour, plus more for dusting
1 teaspoon kosher salt
3 tablespoons vegetable oil
1 cup very hot water
1/2 head green cabbage, finely shredded
1 cup store-bought salad dressing, such as Thousand Island or Southwest flavor
2 tablespoons jarred jalapenos, chopped, plus 3 tablespoons liquid from the jar
One 4-ounce can diced pimentos, drained
Kosher salt and freshly ground black pepper

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.

FISH STICK TACOS



Fish Stick Tacos image

Provided by Marcela Valladolid

Categories     main-dish

Time 40m

Yield 8 servings

Number Of Ingredients 17

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.

QUICK AND EASY FISH TACOS



Quick and Easy Fish Tacos image

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

30 breaded frozen fish sticks
½ cup vegetable oil
10 corn tortillas
½ pound finely shredded red cabbage
¾ cup tartar sauce
¾ cup salsa

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

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

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.

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