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.