Why I love this recipe: I use frozen fish sticks/nuggets to cut down on all the unnecessary prep. I soak up the extra time to work on fun taco additions, like the slaw and crema, or I skip those two, relax, and sip on a glass of wine).
Ingredients:
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I feel like I need to preface this.... The only thing you REALLY need is tortillas and frozen fish sticks/nuggets. The rest is entirely up to you! Now, if you want it exactly like above, here is what you need....
1lb Frozen Fish Sticks or Nuggets (I use Trader Joe's fish nuggets for my family and their battered GF halibut for me)
1 Cup of Shredded Cabbage 1/4 Cup of Cilantro (chopped) 4 Green Onions (chopped)
2 Garlic Cloves (minced)
3 Limes (zest one lime and then slice all of them in half)
1/4 Cup Sour Cream
1 T Mayo (optional)
Salt (to taste)
Additional toppings: avocado, hot sauce, onion, cheese, etc.
Directions:
Preheat your oven per the directions on the fish sticks/nuggets packaging.
While oven is preheating, make your slaw and crema.
Combine cabbage, green onions, cilantro, garlic, the juice from one lime and a pinch of salt. Store in fridge until ready to use.
Combine sour cream, mayo (if using), lime zest, juice from the two remaining limes, and a pinch of salt. Store in fridge until ready to use.
While fish sticks/nuggets are cooking, prepare any additional toppings.
Serve and enjoy!
Notes:
I've noticed that the Trader Joe's fish nuggets take much longer to cook than the package directions say. To reach the crispiness level I prefer, they're usually in the oven for over 20 minutes.
Laying your ingredients out buffet style is a great way to get your kids involved and excited about dinner. There is something so exciting about preparing your own tacos, and it allows them to enjoy it (and eat it without forcing) a little more.
The slaw and crema recipe has been adapted over the years from an Ahead of Thyme recipe. Her original fish taco recipe is delish, so you should check it out here.