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Simple Fish Stick Tacos

Hello and welcome! Today I have an incredibly simple recipe perfect for a weeknight – and perfect for one or two people. When was the last time you had a fish stick? It has been decades, for me…but I recently saw a taste test for store-bought frozen fish sticks by America’s Test Kitchen. They rated Gorton’s as their favorite. I thought, why the hell not? Let’s give it a go. So today we have Simple Fish Stick Tacos and coleslaw, on warm soft flour tortillas with chipotle sour cream, cilantro, pickled onions and hot sauce.

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Prep

Preheat the oven according to the fish stick package directions. These Gorton fish sticks will cook at 375 degrees F for about 15 minutes, turning over halfway. While the oven is preheating, I gathered my ingredients. I love coleslaw on my fish tacos, so I am whipping up a quick coleslaw with some chopped cabbage mix, Marie’s coleslaw dressing and I will toss some diced fresh jalapeños and a handful of pepitas in the mix.

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Otherwise, I have some pickled red onions; sour cream that I am going to mix with some chipotle peppers in adobo sauce with a little lime. All of this prep goes so quick that we can pretty much get it done while the oven is preheating.

One diced jalapeño and a small handful of of pepitas go in a bowl with the package of the chopped cabbage mix. I just eyeballed the dressing, start small and mix. Add more to get your desired dressing coverage. Set this aside.

Then take about 1/4 cup of sour cream and add about a tablespoon (or less) of chopped chipotle peppers in adobo sauce. Squeeze in a little lime juice and stir this together until well combined. Set this aside.

Fish Sticks

Place however many fish sticks you want to bake on a rimmed sheet tray. I opted for three per taco, so I have 12 fish sticks, for 3 tacos each, for two people. Bake the fish sticks for about 8 minutes, then flip them over and bake for another 7-8 minutes, until the fish sticks are golden and crunchy on the exterior.

Taco Tray

Much like the Chicken Satay we did last week, I wanted serve these fish stick tacos on a single tray; so Alex and I can fix our tacos just how we like them right on the tray.

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Warming the Tortillas

The last thing I want to do before putting everything together is warm up my tortillas. I am going to heat the tortillas directly on my gas burner, over low heat (just like my grandfather used to do). Use tongs or your fingers to flip the tortilla as it begins to soften and bubble in the center.

If this is too much for you, heat a dry skillet over medium heat and warm the flour tortillas, one or two at a time in the hot dry skillet. We are only looking for the tortillas to get soft and pliable. On my burner, they will get a little color. Place the warmed tortillas in a tortilla warmer as they come off the burner or the pan.

Assemble the Taco Tray

Place the coleslaw, chipotle sour cream, onions, lime wedges, and hot sauce on one side of the tray. Then use a spatula to scoop three fish sticks into each flour tortilla. Line the fish stick tacos up along the other side of the sheet tray. Place some cilantro sprigs on top and that’s it!

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Set out some plates and you can assemble your Simple Fish Stick Tacos a la carte.

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I did forget how good store bought fish sticks can be; the exteriors are crunchy while the interiors are tender and moist. They’re perfect for incorporating into other dishes like these Fish Stick Tacos – all the deliciousness of fish tacos but without all the work and clean up! Plus, these Simple Fish Stick Tacos are on the table in under 20 minutes. Can’t beat that!

This dinner idea is so simple, there’s no recipe for it today! That’s right – bake these fish sticks according to the package directions and you can top them with whatever you like! Everything today is pre-made, we’re just putting the components together.

I do hope you give these fish stick tacos a try, such a simple meal for you to get creative with. Have a great week, take care and be well. xo Kelly

Key Equipment

Simple Fish Stick Tacos

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Dinner, Main Course American/Mexican
By Kelly Djalali
Prep Time: 10 Minutes Cooking Time: 15 Minutes Total Time: ~20 Minutes

When was the last time you had a fish stick? Yeah, me too...Toady's recipe gives the frozen fish stick a new lease on life - Fish Stick Tacos

Ingredients

  • Frozen Fish Sticks
  • 1 Package of Chopped Coleslaw Mix
  • Coleslaw Dressing
  • 1 Jalepeño, diced
  • Pepitas
  • Sour Cream
  • Chipotle Peppers in Adobo Sauce
  • Lime Juice and Lime Wedges
  • Taco-Size Flour Tortillas, warmed
  • Pickled Red Onions
  • Hot Sauce
  • Cilantro Sprigs

Instructions

1

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  • Mari
    June 13, 2022 at 8:31 am

    Yay! Fish stick lovers unite. I will admit that when I hear about fish tacos, my first thought is almost always, Enh. My second thought is fish sticks to make life a little easier. Have I ever done that? No, but I’m going to try this one, thanks to you. It’s a simple idea, but sometimes those are the best ideas. My oldest son has been a fish sticks true believer since the age of three, so he is going to love these. I really like the idea of coleslaw judiciously piled on. Now that summer is galloping in, something that won’t se us bending over a hot stove or oven is really practical. I can see this one on automatic repeat. Thank you for another great recipe. Happy marvelous Monday to Kelly, Alex, Terry, and the usual suspects!

    • Kelly Djalali
      June 13, 2022 at 11:08 am

      Yay Fish Sticks! Mari, I am sure your son will love this use of fish sticks. So will you! Let me know how it goes over. Stay cool, xo Kelly

  • Joy
    June 13, 2022 at 8:47 am

    Genius!
    Thanks- will definitely make these

    • Kelly Djalali
      June 13, 2022 at 11:08 am

      Thank you Joy, I am sure you will enjoy these fish stick tacos! xo Kelly

  • Beth Crawford
    June 13, 2022 at 8:52 am

    Everything looks wonderful !
    We have fish about once a week and I always make an extra piece for tacos the next day. If fact that’s what we are having for dinner tonight.
    That you for always sharing such great ideas and wonderful recipes.

    • Kelly Djalali
      June 13, 2022 at 11:09 am

      Wonderful Beth! Such a great idea to always make extra for leftovers! xo Kelly

  • Terry
    June 13, 2022 at 10:44 am

    Who doesn’t like fish sticks? Never thought of putting them in a taco… Yumm can’t wait to try this I’ll keep you posted 🤗❤️Mom

    • Kelly Djalali
      June 13, 2022 at 11:09 am

      Hi Mom, it’s a great use for fish sticks. Let me know how you like them! xo Kelly

  • Pat
    June 13, 2022 at 12:23 pm

    This is a wonderful recipe when cooking for one! Thanks.
    By the way, reporting back, made your Ham Jam and Cheese sandwich with raspberry-habanero jam. I loved it 😍

    • Kelly Djalali
      June 13, 2022 at 1:07 pm

      Hello Pat, This is a great recipe for one. And I am so happy the Ham Jam and Cheese was a hit for you – I bet it was amazing with the raspberry-habanero jam. xo Kelly

  • Karen
    June 13, 2022 at 12:41 pm

    Kelly, sounds great easy lunch or dinner. I am going to try that for lunch today! I have been using Gordon’s breaded frozen fish filets to make homemade filet of fish for years, one of the hub’s guilty pleasures! Sub rolls toasted, slice of yellow American cheese and my homemade tartare sauce serve with coleslaw. Great quick lunch or dinner for a busy day. I use the air fry selection on my range. Thanks for another variation for frozen fish!

    • Kelly Djalali
      June 13, 2022 at 1:10 pm

      Hi Karen, your husband’s guilty pleasure sounds like a great sandwich! I am sorry it took me so long to circle back to frozen fish sticks because they are a handy thing to have in the freezer for a quick and easy dinner. xo Kelly

  • Sally Burke
    June 13, 2022 at 9:00 pm

    Hi Kelly, just love Tacos, in fact the other night I used the left over chicken and zucchini patties for that exact thing. The first time I had fish tacos was when we were on Victoria Island, and we have a great chef here, Matt Moran, who has a good recipe also. I like your cheats version of purchasing ready made fish sticks and packet coleslaw. Next shop I will get the ingredients, I do have the Chipotle in Adobe sauce which I purchased last week, and am collecting a variety of recipes to use it. So often there are ingredients in a recipe that get used once and then end up being thrown out. Keep up the good work. Happy cooking 🧑‍🍳
    Sally 🤗

    • Kelly Djalali
      June 14, 2022 at 7:56 am

      Hi Sally, Tacos are one of my favorite things to make with leftovers, too. I think you will like this recipe for the ease and the flavors! I think you will find the chipotle in adobo work in so many recipes to add a little spice and a lot of flavor. Let me know how it goes for you! xo Kelly