Fish Stick Tacos are the easiest fish tacos ever! Corn tortillas are loaded with a quick slaw, fish sticks (baked or air fried), and an irresistible lime crema.
PREP: If using the oven, preheat according to fish stick instructions.
SLAW: In a medium-size bowl add the coleslaw, red wine vinegar, and ¼ teaspoon fine sea salt. Toss with tongs and let stand, tossing occasionally. Scrunch cabbage with your hands to soften a touch more.
FISHSTICKS: Prepare fish sticks according to package directions or even better -- air fry them! (See Note 2.)
SAUCE: In a small bowl combine sour cream, mayo, lime juice, garlic, and sriracha (add more for a hotter sauce). Season to taste-- I add ¼t easpoon salt and ⅛ teaspoon pepper. Stir until smooth.
ASSEMBLE: Char corn tortillas (See Note 3) and divide the slaw evenly between tortillas. Add two fish sticks per taco and divide sliced avocado between tacos. Add fresh cilantro if desired and drizzle sauce very generously on top (or dip tacos in sauce). Sprinkle cotija if using. Serve with lime wedges and enjoy immediately!
Video
Notes
Note 1: Slaw: The only ingredient listed should be green cabbage. If you can't find it, make your own by shredding a green or red cabbage on a mandolin slicer or thinly sliced by hand.Note 2: Air fryer: Air fry at 400 degrees F for 8 minutes. Flip the sticks over and cook for another 3-5 minutes or until cooked through and the coating is crispy and lightly browned. When air frying, you don't need to add any oil, spray oil, or any other ingredients. Add into the air fryer basket straight from the freezer (no thawing necessary). And most importantly, do not overcrowd the air fryer basket -- lay the fish sticks in a single layer not overlapping. Note that if you're cooking multiple batches (back to back), the following batches may cook a bit quicker since the air fryer will be thoroughly heated.Note 3: Tortillas: Spray both sides of the tortillas with olive oil cooking spray and char the tortillas directly over the gas flames for a few seconds. Use tongs to flip until tortillas are lightly charred and soft. Immediately fold the tortilla in half (so it will fold into a taco nicely later) and place it under a towel to keep warm. Alternatively, warm tortillas in a large skillet over medium heat (in batches so the skillet isn't over-filled). Flip to warm each side, remove from heat, fold in half, and place under a towel to keep warm. Alternatively, warm through in microwave, covered with a damp paper towel.