Description
These Fish Stick Tacos are a quick, easy, and delicious meal perfect for busy weeknights. Crispy breaded fish sticks baked or air fried to golden perfection are nestled in warm flour or corn tortillas and topped with shredded cheese, salsa, avocado slices, and sour cream for a flavorful twist on traditional tacos.
Ingredients
Fish and Tortillas
- 16 frozen breaded fish sticks (or 6 to 8 frozen breaded fish fillets)
- 8 fajita size flour tortillas (or corn tortillas)
Toppings
- ¾ cup shredded cheese (Monterey Jack, pepper Jack, or cheddar)
- Salsa, to taste
- Avocado slices, to taste
- Sour cream, to taste
Instructions
- Cook the fish sticks or fillets: Bake or air fry the frozen breaded fish sticks or fillets according to the package directions until they are golden brown and cooked through.
- Warm the tortillas: While the fish cooks, toast the tortillas in a dry skillet over medium heat for about 30 seconds on each side, or warm them in the oven or microwave until pliable and warm.
- Slice the fish fillets if using: If you are using fillets instead of sticks, slice them lengthwise into 2 or 3 strips depending on their size to fit properly into the tortillas.
- Assemble the tacos: Place 2 fish sticks or 2-3 fish fillet strips onto each tortilla. Top with shredded cheese, salsa, avocado slices, and a dollop of sour cream as desired. Serve immediately for the best taste and texture.
Notes
- To toast tortillas on the stovetop, heat a dry skillet over medium heat and cook each tortilla for about 30 seconds per side until lightly browned and flexible.
- You can also warm tortillas in the oven by wrapping them in foil and heating at 350°F (175°C) for 10 minutes.
- Microwave warming: wrap tortillas in a damp paper towel and microwave for 20-30 seconds until warm.
- Customize your toppings with shredded lettuce, chopped cilantro, lime wedges, or hot sauce for extra flavor.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Stovetop
- Method: Baking
- Cuisine: Mexican-inspired
