Flying Fish Tacos
I love fish tacos. They are so quick and easy to make, EXCEPT for the fish part, right? They have the cleanest feel to them- No surprise, as they contain fish and a crisp cabbage slaw. My brother in-law, Eric, is a wonderful cook and occasionally passes on brilliant cooking ideas to the rest of the family. He solves the time-consuming-fish-problem by using a high quality fish stick in his fish tacos. You just throw the frozen sticks onto a pan and cook them while preparing the rest of the meal and setting the table. And voila! – fish tacos that are so fast to prepare they are FLYING! – Jessica
8 all-natural high quality fish sticks (I used Trident Food’s “Ultimate Fish Sticks” from Costco)
1 cup sour cream
1/4 cup chopped cilantro, without stems
1 tomatillo, unwrapped, washed and quartered
1 green onion, sliced
1/2 jalapeno, seeded and chopped coarsely
3 Tbsp fresh lime juice
3 cups shredded cabbage
1 cup diced bell peppers (I like a combination of red, orange, and yellow ones)
1/2 cup cilantro, stems removed and coarsely chopped
8 6-inch corn tortillas
1 avocado, sliced (optional)
1-2 limes, sliced into wedges (optional)
FISH: Cook the fish sticks according to package directions.
DRESSING: Blend all dressing ingredients in a food processor or in a bowl with an immersion blender until completely blended.
SLAW: While the fish sticks are baking, assemble the slaw. Mix the cabbage, bell peppers, cilantro and just enough dressing to lightly coat in a medium sized bowl.
TORTILLAS: Warm the tortillas in either in the microwave with a little bit of water spread between each one, or individually in a pan on the stove with a little bit of olive oil. On the stove tastes a little better, but the microwave is obviously faster.
ASSEMBLE: When the fish sticks are done cooking, place one inside of each tortilla. Top with about 1/2 cup of slaw and avocado slices. Squeeze fresh lime on top for an extra zing! Fish tacos are also delicious topped with some fresh mango or pineapple salsa.