A few years ago I made SpaghettiOs deviled eggs. They were a hard sell but I stand by them. They were good! Well, here we go again, but with some easy fish stick tacos. And yeah, they’re good. And I’ll stand by these too. If these had been around in my college days I would’ve lived off of them. They’re easy. Crunchy. And kinda spicy. If I want them to be, that is. And I do because these need a little kick in my opinion. This isn’t fancy fru-fru food. Not even close to it. But it’s still good!
Don’t Overthink This
These are exactly what you think they are. Fish sticks on a tortilla. No fancy fresh-caught fish. No pickled something-or-other. And no sauce fermented for 6 months in the back of your fridge. This is easy at its best. Easy fish stick tacos make for a quick lunch. Or dinner. Or snack. And yeah, a little something to tide you over after a few drinks. You know what I mean.
And seriously, make some SpaghettiOs deviled eggs too.
Easy Fish Stick Tacos
Equipment
Ingredients
- 8 frozen fish sticks whichever brand you prefer. depending on the size you may want more. or less.
- ½ cup sour cream or more, to taste
- 2 tablespoons your favorite hot sauce or more, to taste
- 8 corn tortillas
- 1 cup green cabbage shredded. you can also use a coleslaw mix
- kosher salt to taste
- freshly ground black pepper to taste
Instructions
- Cook the fish sticks per the box instructions.
- Meanwhile, warm the tortillas in a skillet over medium-high heat for 10-15 seconds per side.
- Combine the sour cream and hot sauce and divide between the tortillas.
- Add the cabbage and the fish stick(s) and serve.
Nutrition
Nutritional values are approximate.
