Fish Stick Tacos
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.
Servings: 8 tacos
Calories: 285kcal
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
To Warm the Tortillas
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.
Fish Taco Topping Ideas
- 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
Serving: 1taco | Calories: 285kcal | Carbohydrates: 27g | Protein: 14g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 33mg | Sodium: 493mg | Potassium: 328mg | Fiber: 3g | Sugar: 1g | Vitamin A: 118IU | Vitamin C: 3mg | Calcium: 132mg | Iron: 2mg