Fish Stick Tacos

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  • Level: Easy
  • Total: 1 hr 5 min
  • Active: 45 min
  • Yield: 16 tacos
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48 frozen fish sticks

Homemade Tortillas, recipe follows

Cabbage Pantry Slaw, recipe follows

1 cup jarred salsa 

1 cup jarred salsa verde 

1 1/2 cups grated Colby Jack cheese 

Jarred sliced jalapenos, for topping 

3 limes, cut into wedges 

Homemade Tortillas:

2 1/2 cups all-purpose flour, plus more for dusting

1 teaspoon kosher salt 

3 tablespoons vegetable oil 

1 cup very hot water

Cabbage Pantry Slaw:

1/2 head green cabbage, finely shredded

1 cup store-bought salad dressing, such as Thousand Island or Southwest flavor 

2 tablespoons jarred jalapenos, chopped, plus 3 tablespoons liquid from the jar

One 4-ounce can diced pimentos, drained 

Kosher salt and freshly ground black pepper


  1. Cook the fish sticks according to the package directions.
  2. Pile 3 fish sticks onto each Homemade Tortilla. Add some of the Cabbage Pantry Slaw, both salsas and cheese, then top with a few slices of jalapeno and a squeeze of a lime wedge. Serve immediately.

Homemade Tortillas:

  1. In a bowl, stir together the flour and salt. Stir in the vegetable oil, then slowly pour in the hot water, stirring gently. When the dough comes together, turn it out onto a lightly floured surface. Knead it gently a few times to smooth it out.
  2. Heat a cast-iron skillet or griddle over medium-high heat. Pinch off a piece of dough slightly smaller than a Ping-Pong ball and roll it into a 5-inch circle. It should be extremely thin.
  3. Cook on the dry skillet for about 1 minute on the first side, until it starts to brown a little, then flip it and cook for about 30 seconds on the second side. Remove and stack onto a kitchen towel, then repeat with the rest. As you stack the tortillas, wrap them in the kitchen towel while you cook the next ones.

Cabbage Pantry Slaw:

  1. Put the shredded cabbage in a large bowl. Add the dressing, jalapenos and their liquid, pimentos and salt and pepper to taste. Stir until thoroughly combined.