Fish Tacos with Avocado-Lime Crema
If battering and frying fish sounds messy, frozen fish sticks are your fish taco savior in this healthy dinner recipe. Use them for a quick, kid-friendly dinner or try popcorn shrimp. Serve with your favorite salsa and black beans on the side.
Total cook time
- 16 fish sticks (about 8 ounces)
- 3 cups coleslaw mix or shredded cabbage
- 2 tablespoons rice vinegar
- ⅛ teaspoon salt
- ½ ripe avocado
- ¼ cup mayonnaise
- 2 teaspoons lime juice
- ½ teaspoon hot sauce
- 8 corn tortillas, warmed
- Cilantro for garnish
Prepare fish sticks according to package directions.
Meanwhile, toss coleslaw mix (or cabbage) with vinegar and salt.
Mash avocado in a small bowl, then mix in mayonnaise, lime juice and hot sauce.
Serve the fish sticks in tortillas topped with the slaw, avocado crema and cilantro, if desired.
All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.