1. In a small bowl whisk together lime juice, fish sauce and sugar.


2. In a large bowl toss together cabbage, mango, carrots, Fresnos, green onion, herbs, and peanuts. Add dressing and mix to coat. 


3. Cook the Gorton’s® Fish Sticks according to packaging instructions, to an internal temperature of 165°F or higher.


4. Add salad to lettuce cups or tortillas and top with Gorton’s® Fish Sticks. Enjoy!


For the salad:

1 cup red cabbage, shredded

1 green mango, shredded

½  bunch green onions, thinly sliced 

2 carrots, shredded

½ bunch cilantro, chopped

½ bunch mint, chopped

½ Thai basil, chopped (optional)

1 Fresno chile, cut into matchsticks 

¼ cup crushed peanuts 


For the dressing:

¼ cup lime juice

¼ cup fish sauce

2 tablespoons granulated sugar


For plating:

1 head butter lettuce or 2 heads romaine hearts

Corn or flour tortillas

Gorton’s® Fish Sticks, cooked according to packaging instructions, until 165°F or higher.

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Crunchy Breaded Fish Sticks

100% real fish sticks in a crunchy golden breading.

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