Fish Stick Tacos

Name: Fish Stick Tacos
Yield: 4 servings
Ingredients: 16 frozen fish sticks; 8 8" (20-cm) flour or corn tortillas; ½ bag (7 oz./200 g) coleslaw mix; &frac13; cup (75 mL) mayonnaise; 2 tbsp (30 mL) lime juice; 1 tbsp (15 mL) Chili Lime Rub; Oil for greasing; 1 can (20 oz./567 g) pineapple slices, drained and patted dry; 1 red bell pepper, seeded and quartered; ¼ cup (60 mL) loosely packed cilantro, chopped; 1 green onion, sliced

Prep 10 min

Cook 20 min

Ready in 30 min

Make Taco Tuesday even easier! These easy fish tacos are perfect for any weeknight, because they use store-bought fish sticks.

Ingredients

16 frozen fish sticks
8 8" (20-cm) flour or corn tortillas

½ bag (7 oz./200 g) coleslaw mix
⅓ cup (75 mL) mayonnaise
2 tbsp (30 mL) lime juice
1 tbsp (15 mL) Chili Lime Rub

Oil for greasing
1 can (20 oz./567 g) pineapple slices, drained and patted dry
1 red bell pepper, seeded and quartered
¼ cup (60 mL) loosely packed cilantro, chopped
1 green onion, sliced

Directions

Prepare the fish sticks according to package directions.
For the salsa, preheat a grill pan over medium high heat for 3–4 minutes. Brush the grill pan with oil. Cook the pineapple slices, in batches if needed, until both sides have grill marks, about 3–4 minutes per side. Repeat with the bell pepper.
Dice the bell pepper and pineapple and place in a large bowl. Stir in the remaining salsa ingredients. Combine all the slaw ingredients in a separate bowl.
Heat the tortillas in the grill pan until warmed through, about 30 seconds per side. Divide the slaw into the tortillas and place 2 fish sticks on top. Garnish with the salsa and serve.

Yield:

4 servings

Nutrients per serving:

U.S. nutrients per serving: Calories 650, Total Fat 23 g, Saturated Fat 3 g, Cholesterol 20 mg, Sodium 1,290 mg, Carbohydrate 94 g, Fiber 3 g, Sugars 26 g (includes 0g added sugar), Protein 18 g