1. Preheat your oven to 425°F.
  2. Stir together the lime juice, chili powder, and cumin.
  3. Prepare the fish sticks as per the package instructions for cooking in the oven. When instructed to flip the fish sticks after 8 minutes, brush each side of the fish sticks with the lime juice mixture and finish baking.
  4. Place lettuce in the bottom of each taco shell or tortilla. Top with three fish sticks, the Mango Avocado Salsa, about a tablespoon of cheese, and sour cream or Greek yogurt, if desired.



  1. Add the avocado to a bowl and top with the lime juice. Toss to prevent the avocado from browning.
  2. Add the remaining ingredients, season to taste with salt and pepper, and set aside or store in the refrigerator to use later.
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1/4 cup lime juice
1/2 teaspoon chili powder
1/4 teaspoon cumin
One 30 pack Gorton’s Fish Sticks (you’ll have a few leftover)
8 hard taco shells or soft corn tortillas, warmed according to package instructions
Shredded iceberg or romaine lettuce
Crumbled queso fresco, feta cheese, or cotija cheese (about a cup)
Sour cream or plain Greek yogurt


1 avocado, chopped (about 1 cup)
Juice of 1 lime
1 mango, chopped (about 1 1/2 cups)
3/4 cup chopped tomatoes (grape tomatoes or regular tomatoes with seeds and excess moisture removed)
1-2 Tablespoons chopped cilantro
1/2 teaspoon chili powder
1/4 teaspoon cumin
1/4 teaspoon salt
A few grinds of pepper

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Crunchy Breaded Fish Sticks

100% real fish sticks in a crunchy golden breading.

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