I’m so excited about life right now. Who’s with me? Doesn’t December make you just want to hug everybody? In my personal heaven, it will be Christmas all the time. And don’t give me this “if-it-was-Christmas-every-day-it-wouldn’t-be-special” crap. This is heaven, people. Vegetables will taste like brownies. I will never have to apply eyeliner and my hair will always be done. There will be free samples of everything at the grocery store. And it will always be Christmas.
I have so much baking to do that it’s hard to muster the energy to make real food. I’m all about crock pot and 30 minute meals right now. My friend Jessica asked me if I had a good fish taco recipe a while back, and that’s when I remembered this gem. These tacos may not sound gourmet, and okay let’s face it, anything including a fishstick is automatically kicked out of gourmet-dom, but that does not stop them from being amazing. I’m not a seafood fan in general, but since fishsticks hardly qualify as seafood, even my fellow haters out there can trust in this recipe. The best part is that it’s done in 30 minutes, tops.
Easy Fishstick Tacos
Serves about 5 people
15-30 fishsticks (depending on how many fishsticks you like per taco), baked according to package instructions
15 corn tortillas
Canola or olive oil spray
1 package angel hair coleslaw, salted and sprinkled with lime juice
Spicy Sour Cream Sauce:
1 cup sour cream (light is fine)
2 teaspoons ground cumin
1 tablespoon diced jalapeno pepper, or more to taste
1 tablespoon chopped cilantro, or more to taste
juice of 1 lime
salt and black pepper to taste
Preheat oven to 425˚, or whatever temperature you are cooking your fishsticks at. On a large baking sheet, place as many of the tortillas as will fit. Spray liberally with oil, then flip and spray the other sides. Bake for 3-4 minutes, then remove them from the oven and flip them over using tongs. Bake for another 3-4 minutes until they are as crispy as you want them. It may take a couple batches to get all the tortillas done. The good news is you can do it at the same time your fishsticks are baking.
Place the cabbage in a bowl and sprinkle with lime juice and salt. Toss. For this step you can use fresh lime juice or the refrigerated kind.
Prepare the Spicy Sour Cream Sauce. In a small bowl combine sour cream, cumin, jalapeno, cilantro, lime juice, and salt and pepper.
Assemble the tacos: