Fish Stick Tacos
Crispy corn tortillas, crunchy fish sticks, layers of guacamole and Pico de Gallo topped with Lime Dressing make these tacos an easy weeknight dinner idea.
- 1/3 c. sour cream
- 1 Tbsp lime juice freshly squeezed
- 1/4 tsp cumin
Prepare Gorton's Haddock Fish Stick according to package directions.
Meanwhile prepare guacamole and pico de gallo if you have not done this.
In a small mixing bowl combine Lime Dressing ingredients and whisk until combined. Store in refrigerator until ready to assemble tacos.
When the fish sticks are almost done prepare corn tortillas according to directions.
To assemble tacos place two fish sticks in a tortilla. Top with guacamole, pico de gallo and lime dressing. Serve immediately.
How to Char Tortillas
After warming each tortilla stack them on a dish towel as you go. You'll want to fold the ends over the stack to keep in the heat while you make the next tortilla. This keeps them warm and steams them a little to soften any stiffness the tortilla has.
- Sliced Jalapeno
- Sliced Red Onion
- Diced Avocado
- Gas Stove Top - Turn burner on lowest setting and place one tortilla on the burner. Let them sit for about 30-45 seconds and when you can see the bottom is slightly charred flip tortilla over with a tongs and repeat on the other side. The second side will take less time than the first.
- Cast Iron Skillet - Warm skillet over medium-high heat and then place tortillas in skillet for about 10-15 seconds per side.
Calories: 269kcal | Carbohydrates: 34g | Protein: 5g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 12mg | Sodium: 323mg | Potassium: 423mg | Fiber: 7g | Sugar: 5g | Vitamin A: 395IU | Vitamin C: 9.3mg | Calcium: 71mg | Iron: 1mg