Directions

Fresh Taco Slaw:*

  1. Add sliced cabbage, shredded carrots, chopped pickled jalapeños, chopped cilantro, and chopped green onions to a medium bowl.
  2. In a small bowl add greek yogurt, pickled jalapeño juice, and the juice of one lime. Whisk together thoroughly with a fork. Add salt & pepper to taste.
  3. Add the greek yogurt mix in with the vegetables and stir together to coat everything. Add salt and pepper to taste. Set aside.
  4. *Optional tip: To make the slaw ahead of time, place sliced cabbage into a colander and sprinkle with salt. Let it sit for about 10-15 minutes in the sink. Then, lay it on some paper towels and dab the cabbage to dry it completely. This helps draw out the extra moisture that cabbage holds and will help it keep longer and not water down the slaw.

Fish Sticks Tacos:

  1. Preheat oven to 450°F.
  2. In a small bowl add garlic powder, onion powder, smoked paprika, cumin, kosher salt, and cayenne pepper into a small bowl. Stir together well.
  3. Spray a sheet pan lightly with cooking spray. Place 16 fish sticks onto the sheet, sprinkle with seasoning mix, spray tops with a little cooking spray, flip, and repeat. Cook fish sticks according to package directions.
  4. While the fish sticks are baking, heat up 8 corn tortillas with your preferred method.
  5. When the fish sticks are done, build each taco by placing two chopped up fish sticks on top of each tortilla and then piling about 1/4 cup of slaw on top of each taco. You will more than likely have a little leftover slaw to enjoy on the side with each taco.
  6. Enjoy!

Ingredients

Fish Stick Tacos:
16 Gorton’s Crunchy Breaded Fish Sticks
8 extra thin corn tortillas
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika
1/2 teaspoon onion powder
1/2 teaspoon cumin
1/2 teaspoon kosher salt
1/4 teaspoon cayenne pepper, to taste
Cooking spray

Fresh Taco Slaw:
2 cups purple cabbage, sliced thinly
2 cups carrots, shredded
1/4 cup cilantro, chopped
3 green onions, white and green parts chopped
1/4 cup pickled jalapeños (about two tablespoons, chopped)
2 tablespoons non-fat greek yogurt
2 teaspoons pickled jalapeño juice (from the jar of pickled jalapeños)
1 lime, juiced (2 tablespoons)
1/4 teaspoon sea salt, to taste
1/4 teaspoon pepper, to taste

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