I’m all about easy dinners these days! That’s probably why i’ve made these fish tacos twice already this week. These tacos start with store bought fish sticks or frozen tilapia. I used Kroger frozen Tiliapia but have also used beer battered halibut pieces from Trader Joes. Both super tasty.
Throw the fish into the oven to get crispy and golden. The best part about fish is it doesn’t take long to cook. While the fish is cooking, stir up a little “white sauce”. All this is is equal parts mayo to sour cream with a little lime juice and I add in some sriracha of course. Easy peasy. Stir this together until smooth and set aside.
Your fish should still be cooking at this point, so you can stir up a little salad. All that is in here is a can of black beans, half a bag of cole slaw, a can of corn, diced tomatoes, red onion, cilantro, more lime juice with a little salt and pepper. Top with avocado.
8 pieces frozen prepared fish sticks
8 small corn tortillas
cole slaw or you can use lettuce
for the sauce:
1/3 cup sour cream
1/3 cup mayonnaise
juice of 1 lime
for the salad:
1 can black beans, rinsed and drained
1 can sweet corn, drained
2 large tomatoes, diced
1/2 cup diced red onion
chopped cilantro, to taste
2 limes, juiced
salt & pepper, to taste
Cook fish sticks according to package directions
While fish is cooking, make the sauce: stir all ingredients together until smooth.
For the salad, stir all ingredients together until evenly mixed.
To assemble, place 1 piece of fish onto 1 tortilla and top with salad, sauce, lettuce and avocado. Serve.