Fish Stick Taco Salad
Taco night is coming seaside. Replace the traditional taco shell for Gorton’s Crunchy Breaded Fish Sticks and you will still have the crunchy taste of a taco, but with the added protein! This fish taco recipe is a quick, wholesome dinner that the whole family is sure to enjoy.
20 Gorton’s Crunchy Fish Sticks
1/4 cup olive oil
2 tbsp lime juice
1 tbsp Tex-Mex seasoning blend
1 tbsp honey
1 clove garlic, minced
1/4 tsp each salt and freshly ground pepper
8 cups mixed greens
1 cup finely shredded red cabbage
1 red pepper, finely sliced
8 large Boston lettuce leaves
1 tomato, finely chopped
1 avocado, peeled, pitted and chopped
1/4 cup low fat sour cream
4 lime wedges
Prepare Gorton’s Crunchy Breaded Fish Sticks according to package directions.
Whisk olive oil with lime juice, Tex-Mex seasoning, honey, garlic, salt and pepper.
Toss mixed greens, cabbage and red pepper with lime vinaigrette. Place 2 large lettuce leaves on each plate.
Divide salad evenly among lettuce cups; scatter tomato and avocado over salad. Arrange fish sticks over top. Serve with sour cream and lime wedges.
Notes: Spice up your taco salad with hot sauce or pickled jalapeños, if desired.