Crispy Fish Tacos … Tortillas loaded with fish sticks, cabbage slaw, a creamy taco sauce, topped with lots of cilantro and a drizzle of lime juice. A perfect Taco Fish Friday …!!
Disclaimer: This post is sponsored by Gorton’s Seafood. All opinions stated in this post are entirely my own and true to my personal experience while using this product. #stickwithfish #ad
Due the COVID-19 outbreak and stay at home situation, I miss my eat out moments a lot. Don’t get me wrong, I love cooking! But with a limited choice and supply of groceries at the moment, we tend to be repetitive and eventually turn out boring which neither me nor my husband likes. Eating out and trying new cuisines help me stay creative, and spur fresh ideas which is what Pepper Delight and its wide variety of recipes is all about. So now is the time to stay motivated, make cooking fun, and experiment with dishes which are convenient, easy, minimal and tasty.
If you’ve been following me for a while, you would know about my craze for fish. It is my main protein source and an inevitable part of our diet. During this lockdown period where we are unable to go to our local Asian markets and buy fresh fish, I am on the lookout for alternatives which are equally healthy, tasty, and simple to cook. And that’s how I landed on these delicious fish sticks from Gorton’s Seafood.
Gorton’s crunchy breaded fish sticks are made with wild caught Alaska Pollock, which are a good source of Omega-3’s. They are 100% whole fillet fish with no fillers and are flash frozen to lock the freshness and flavor, which I love the most about them. To know more about Gorton food products and the availability in your area, click here.
This taco recipe is pretty easy to whip out for a quick weeknight dinner. Gorton’s fish sticks cook within 15 minutes and are crispy on the outside with a flaky soft meat inside, just like freshly fried fish fingers. Its texture adds the right balance to your dish, and the sticks are so flavorful that you can literally eat them of the oven once cooled.
While the fish cooks, prepare your homemade sauce and cabbage slaw. And finally, the last step of stacking your tacos – tortilla topped with creamy cabbage slaw, Gorton’s fish sticks, a generous sprinkle of cilantro and some sriracha sauce for that extra spicy kick! There you go, a wholesome meal in no time and little effort, even a beginner can nail it!
Enjoy, Happy Cooking…!
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Crispy Fish Tacos … Tortillas loaded with fish sticks, cabbage slaw, a creamytaco sauce, topped with lots of cilantro and a drizzle of lime juice. A perfectTaco Fish Friday …!!
- 1 packet Gorton’s Fish Sticks
- Tortilla
- Pre-shredded cabbage slaw
- Salt (a small pinch)
- Black pepper (as required)
- ¼ cup chopped cilantro
- Lime wedges (to serve)
- Sriracha sauce or your choice of spicy sauce
- ½ cup sour cream
- ¼ cup mayonnaise
- ¼ tsp garlic and onion powder
- 1 tsp lemon juice
- 1-2 tsp sriracha sauce
- 2 tbsp water (to thin out)
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For the sauce: Whisk all the ingredients for the taco sauce until smooth for a creamy smooth consistency.
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Cook Gorton’s Fish Sticks: Remove fish sticks from the package and cook in the oven according to package instructions.
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Prepare the slaw: Add the pre shredded cabbage slaw to a bowl and add some salt and pepper, mix with the prepared sauce. Keep aside.
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Assemble: Warm tortillas in a pan and store them in an aluminum foil until ready to serve.
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Serve: Load tortillas with cabbage slaw, fish sticks, garnish with cilantro and drizzle a dash of sriracha sauce for that extra spicy kick. Serve with a lime wedge on side.
I love fish sticks in any form and these tacos look amazing. Thanks for sharing this recipe 🙂
Thank You Makos for stopping by 🙂