Simple Fish Tacos – crunchy fish sticks wrapped in a lightly fried corn tortilla and topped with a tangy Mexican coleslaw. This simple recipe will quickly become one of your’s and your family’s favorites.
I catch myself saying this a lot, but this truly is one of my families favorite meals. In fact, every time that I make it my husband and kids eat themselves sick on the stuff. It’s one of my favorite meals too, not just because of how
addicting delicious it is, but how extremely easy it is to make. It’s one of my go-to meals whenever I’ve had a rough day and don’t feel like being in the kitchen.
I usually serve my fish tacos topped with Mexican coleslaw, along with a side of black bean and some elote (Mexican street corn). If you’re not a big fan of cabbage you could try topping it with traditional taco toppings like cheese, lettuce, onions, avocados, guacamole, pico de gallo. Whatever way you choose to top them it’s the crunch of the fish sticks that sets it apart from regular , but I suggest going with the Mexican coleslaw to me that’s what makes them over-the-top delicious.
Simple Fish Tacos
Fish Sticks: I like to use the crunchy fish sticks, they add a nice texture to the tacos and they cook fast. I’ve also used frozen fish fillets, which are good, but they just don’t have the same texture.
Corn Tortillas: For a really fast meal you can use the pre-cooked taco shells, they’re great in a pinch. However for a more authentic and delicious taste frying corn tortillas yourself is a much better option.
Mexican Coleslaw: Honestly, this is what makes the fish tacos so delicious. The coolness of the cabbage along with the spiciness of the sauce just adds the most amazing flavor and texture.
- 32 fish sticks, frozen
- 16 corn tortillas
- vegetable oil
- Mexican coleslaw
- Cook fish tacos according to package direction.
- In a fry pan, heat the oil and fry the corn tortillas.
- Serve by placing two fish sticks in taco shell and top with Mexican coleslaw.
black beans, pinto beans, refried beans, Spanish rice, elote
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