Per Serving (3 Tacos):
- 6 Van De Kamp’s Frozen Fish Sticks, ideally air fried (or oven-baked)
- 3 Street Tacos Size Flour or Corn Tortillas
- 2 good handfuls of bagged Coleslaw Mix of your choice (or shred your own)
- Cilantro (to your liking, or don’t, use dill or parsley or maybe pepper) chopped – stem and all
- 2 Tablespoons Sour Cream or Crema
- Tapatio, Cholula, or another good Mexican hot sauce (measure with your heart/gut)
- Juice of half a lime (plus the remaining half to serve)
- Salt
- Pickled red onions if you’ve got ’em
Instructions:
In a bowl big enough for the coleslaw mix, stir together sour cream/crema, hot sauce, juice of half a lime, and a pinch of salt.
Add your handfuls of coleslaw to the bowl and stir to coat thoroughly. Set aside to marinate while the fish sticks cook. It will shrink down some in that time.
When the fish sticks are done, use the residual heat from the air fryer or oven to warm the tortillas for a minute or two, then assemble.
Assembly:
- Tortilla
- Press a nice layer of slaw over most of the tortilla, leaving a margin around the edge
- Pickled onions if desired
- Cilantro
- 2 fish sticks stacked on top of each other down the center of the tortilla
- If there’s more slaw, have more slaw
- Fold and eat, with more lime juice if desired
Options:
- To me this is creamy enough without cheese, but you can have some
- Fish sticks make for a crunchier taco, breaded fish fillets are more protein-y if you prefer
- You could just use any mild white fish filet – season with s/p/cumin/chili powder and air fry/pan fry/roast
- Instead of slaw and red onions, make Serious Eats’ Quick Curtido recipe in at least double-batches and keep it in your fridge at all times, and just apply sour cream and hot sauce as you like