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Robyn’s Fish Stick Tacos
At a Glance
- Prep
- 10 minutes
- Cook
- 10 minutes
- Total
- 25 min
- Servings
- 10.00 tacos, serving(s)
Categories
- Tacos
Cuisine
- American
Cooking Method
- Fry
Difficulty
- Easy
Dietary
- not specified
Servings & Nutrition
Original recipe serves 10. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Robyn's Fish Stick Tacos brings together 10 frozen fish sticks (use your favorite brand) or 10 fillets (use your favorite brand), coleslaw mix (just buy the shredded cabbage and carrot mix in your local grocer), 1 diced roma tomato in a practical dish for home cooking. It takes about 25 min to prepare and cook. It makes approximately 10 servings.
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Ingredients
- 10 frozen fish sticks (use your favorite brand) or 10 fillets (use your favorite brand)
- coleslaw mix (just buy the shredded cabbage and carrot mix in your local grocer)
- 1 diced roma tomato
- steamed tortilla (I prefer steamed corn tortillas but flour tortillas are delicious, too)
- ranch dressing
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Instructions
Cook the fish sticks according to package directions ( I prefer the Gorton's Beer Batter brand) but use whatever you have.
Mix about two cups of the shredded slaw mix with the diced roma tomato and toss until combined.
Place a fish stick or two with a couple of pinches of the cabbage/tomato mixture with a big squirt of (about 1 TB) of Ranch dressing into a steamed corn or flour tortilla.
A squirt of lime juice gives them a great fresh taste if you have some.
Fold it in half and enjoy.
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