1. Preheat oven to 425°F
  2. To make the cabbage slaw, combine cabbage, cilantro, green onions, garlic, ginger, fresh lime juice, honey, olive oil and salt in a large bowl. Toss and set aside.
  3. To make the sweet + spicy sauce, whisk together mayonnaise, sweet chili sauce, and Sriracha / hot sauce in a small bowl. Then set aside.
  4. Bake 16 Gorton’s Fish Sticks for 12-14 minutes on a parchment-lined baking sheet. Flip once at 8 minutes.
  5. Meanwhile, heat a sauté pan over high heat. When the pan is hot, spray a little cooking spray on both sides of a corn tortilla and toast for 20-30 seconds per side. Repeat with 7 more tortillas.
  6. Assemble tacos with tortillas, slaw, and fish sticks. Drizzle with sweet + spicy sauce, then garnish with cilantro and lime juice.


16 Gorton’s Fish Sticks
8 corn tortillas
½ cup Cilantro leaves for garnish
Additional lime wedges for garnish


1/2 head purple cabbage, shredded
2 carrots, shredded
½ cup cilantro leaves
4 green onions, chopped
3 garlic cloves, minced
1 tablespoon fresh ginger, minced (or 1/4 teaspoon ground ginger)
1 lime, juiced
1 tablespoon honey
1 tablespoon extra virgin olive oil
½ tablespoon salt


1/3 cup mayo
2 tablespoons sweet chili sauce
1 tablespoon Sriracha, or other hot sauce (I used 2 tablespoons for more kick!)

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