Fish Stick Tacos

An easy Fish Taco recipe served with a tasty southwest coleslaw. A family pleaser.

48 frozen fish sticks
Cabbage Pantry Slaw, recipe follows
1 cup jarred salsa 
1 cup jarred salsa verde 
1 1/2 cups grated Colby Jack cheese 
Jarred sliced jalapenos, for topping 
3 limes, cut into wedges 

Cabbage Pantry Slaw:

1/2 head green cabbage, finely shredded
1 cup store-bought salad dressing, such as Thousand Island or Southwest flavor 
2 tablespoons jarred jalapenos, chopped, plus 3 tablespoons liquid from the jar
One 4-ounce can diced pimentos, drained 
Kosher salt and freshly ground black pepper

Cook the fish sticks according to the package directions.

Pile 3 fish sticks onto each Homemade Tortilla. Add some of the Cabbage Pantry Slaw, both salsas and cheese, then top with a few slices of jalapeno and a squeeze of a lime wedge. Serve immediately.

Cabbage Pantry Slaw:
Put the shredded cabbage in a large bowl. Add the dressing, jalapenos and their liquid, pimentos and salt and pepper to taste. Stir until thoroughly combined.

Recipe Credit Ree Drummond


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