Baja Fish Tacos
Make these fish tacos even easier using fish sticks as a shortcut.
Servings 4
Ingredients
- 16 frozen fish sticks any brand we love Gordon's
- 1 tsp. cumin
- 1 ½ tsp. kosher salt
- 1 tsp. black pepper
- Cilantro Lime Crema - store-bought or make it fresh - link to recipe in notes.
Taco Slaw
- 3 cups Cole Slaw Mix or shredded cabbage and carrots
- 1 Tbsp. Lime Juice
- 2 tsp. Honey or Agave
- 1 Tbsp. Shallot, minced or substitute onion
- 2 tsp. minced Jalapeños
- 3 tsp. chopped, fresh Cilantro
- 1 tsp. salt
- ½ tsp. pepper
Instructions
Prepare your Fish
- Place frozen fish sticks on the pan and sprinkle with salt pepper and cumin.
- Bake according to the instructions on the box (usually....)
- Let fish sticks cool for a few minutes before chopping them up into bite-size pieces.
Prepare your Fish Tacos:
- Place a warm corn tortilla on a plate.
- Add a large spoonful of slaw to each taco.
- Next, add about 2 fish sticks.
- Top with sliced avocado (optional)
- Drizzle the cream sauce over the top.
- Top with Cilantro (optional)
Make the Slaw
- Mix the lime juice, honey or agave, minced shallot, minced jalapeños, chopped fresh cilantro, salt, and black pepper in a large bowl.
- Add in the shredded cabbage and carrots
- Let sit for 20 minutes.
- You can make this the night before and let sit overnight.
Notes
Find the Cilantro Lime Cream Sauce recipe HERE
If you prefer, you can use fresh (frozen) fish, just follow the instructions below:
- Preheat oven to 400
- Prepare a baking sheet with tinfoil and spray with olive oil.
- Dry your defrosted fish by patting it with a paper towel.
- Season your fish with lime juice, cumin, salt, and pepper
- Dip in panko bread crumbs (only a light coating is needed)
- Place on the sheet pan and bake for 7-10 minutes. Start checking your fish at 7 minutes to make sure you do not overcook it. (145 degrees internal temp)