Fish tacos are one of my favorite go-to summer recipes because they are light, slightly tangy, and a colorful addition to any weeknight meal plan. This week I have a lot going on in the evenings which doesn’t leave a lot of time for labor intensive dinners so I decided to make my easy fish tacos with sweet and sour slaw.
This recipe is perfect for weeknights that you just want to throw something in the oven and be done in less than 3 minutes but still have a delicious meal. By using fish sticks like I did or some other pre-breaded fish, you skip the hassle of breading your own fish or seasoning unbreaded fish and make them more kid friendly. I like adding my sweet and sour slaw because it adds a nice texture to the tacos and the flavors pair well with the milder fish. You can throw some pico de gallo or Mexican shredded cheese on top of the tacos if you want, or just serve with a little sour cream and extra cilantro.
Sweet and Sour Slaw
1 cup of shredded red cabbage
1 cup of shredded green cabbage
1 cup of shredded carrots½ cup chopped cilantro
½ cup of Cole slaw dressing
Juice of 1 lime
Salt and pepper
Mix cabbage, cilantro, and carrots together with dressing, lime juice and salt/pepper in large bowl. Be sure to mix well and distribute dressing evenly. Serve on top of tacos.
For the Tacos
1 package of corn or flour tortillas
1 package of fish sticks
Pico de Gallo
Black Beans
Make fish tacos according to package directions. When done, put 2-3 fish sticks in tortillas and top with slaw, pico, and sour cream. Serve with black beans on the side. Enjoy!
