Turn frozen fish sticks into these easy, family-friendly Fish Stick Tacos in minutes! Serve them with your go-to toppings for a fun, low-effort meal.
Using fish sticks (or breaded fish fillets) for tacos is one of those obvious-but-genius ideas that just works. It’s quick, kid-approved, and totally satisfying.
I’m not feeding little ones around here anymore, so we load ours up with yummy, wholesome toppings like my Mango Cucumber Salsa and slices of avocado. But you can take these any direction you’d like to feed your crew — keep it simple for picky eaters or pile them high for the grown-ups.
Table of contents
Why You’ll Love This Recipe
- It’s budget-friendly and a great option for feeding a group.
- Fish Stick Tacos come together fast — perfect for busy nights.
- The recipe can be scaled down to serve two or up as much as you need to feed a crowd.
- You can cook the fish in the air fryer or bake a big batch in the oven, depending on how many you’re serving.
- They’re easy to customize with your favorite toppings.
Ingredients and Variations
- Fish: I’ve made these tacos with both fish sticks and breaded fish fillets, and both work great. My top choice is Neptune Pub-Style Breaded Halibut from Costco. If you go with fish sticks, check the package and choose a brand made with whole pieces of fish (not reconstituted). Trident The Ultimate Fish Sticks are made with Alaska pollock fillets and a solid choice.
- Tortillas: Lightly toasted or warmed small flour tortillas or corn tortillas. I always pick up fajita size — not too big, not too small, and just the right fit for tacos like these.
- Toppings: Shredded cheese (we like pepper Jack). From there, the world is your oyster! Go with any and all toppings you love. Here are some great choices:
- Mango Cucumber Salsa or Mango Avocado Corn Salsa
- Blender Salsa or pico de gallo
- Diced avocado or copycat Chipotle Guacamole
- Shredded lettuce or cabbage
- Sour cream or the BEST fish taco sauce from my Blackened Fish Tacos recipe!
- Fresh cilantro leaves
- Lime wedges for squeezing
How to Make Fish Stick Tacos
- Cook the frozen fish sticks or fish fillets in a single layer in your air fryer or conventional oven, according to the package instructions. If doubling the recipe, you may need to cook the fish in batches if using an air fryer.
- If you’re using fish fillets, slice them, lengthwise, into 2 or 3 strips. Fish sticks are good to go as is.
- Load up toasted or warmed tortillas with a couple of crispy fish sticks (or fillet strips) and the toppings you love.
Tortilla Warming Tips
- Skillet (best texture): Place a dry skillet over medium heat and warm each tortilla for about 30 seconds per side, until soft and lightly toasted in spots.
- Oven: Wrap a stack of tortillas in foil and warm in a 350 degree F oven for about 10 minutes.
- Microwave: Wrap tortillas in a damp paper towel and microwave in 20 to 30 second bursts until warm and pliable.
Storage Tips
If you have leftovers, store the cooked fish separately from the tortillas and toppings in airtight containers. For the best texture, reheat the fish in the air fryer or oven. It’s best not to use the microwave, because it has a tendency to soften the breading. The cooked fish will keep for up to 3 days in the refrigerator.
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Calculated nutrition for Trident Fish Sticks, tortillas, and cheese. No other optional toppings.
Fish Stick Tacos
Ingredients
- 16 frozen breaded fish sticks, or 6 to 8 frozen breaded fish fillets
- 8 fajita size flour tortillas, or corn tortillas
- ¾ cup shredded cheese, Monterey Jack, pepper Jack, or cheddar
Optional Toppings (See Notes Below for More)
- Salsa, avocado slices, sour cream
Instructions
- Bake or air fry the fish according to the package directions.
- Meanwhile, toast the tortillas in a dry skillet or warm them in the oven or microwave (see instructions in notes below).
- If using fillets, slice them lengthwise into 2 or 3 strips, depending on the size.
- Load the tortillas up with 2 fish sticks (or 2 or 3 strips of fish fillet) and toppings, as desired.
Notes
- Mango Cucumber Salsa or Mango Avocado Corn Salsa
- Blender Salsa or pico de gallo
- Diced avocado or copycat Chipotle Guacamole
- Shredded lettuce or cabbage
- Sour cream or the BEST fish taco sauce from my Blackened Fish Tacos recipe!
- Fresh cilantro leaves
- Lime wedges for squeezing
Nutrition
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.
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