Chili Lime Fish Stick Tacos
Fish stick tacos are super fast and easy, plus a surefire way to get your kids eating seafood. A little trick to jazz up those fish sticks and a simple, kid-friendly mango avocado salsa add tons of fresh flavor to Chili Lime Fish Stick Tacos.
Chili Lime Fish Stick Tacos -> CLICK HERE TO PIN THIS RECIPE
Disclaimer: This recipe was developed through a sponsored partnership with Gorton’s. As always, all opinions are my own.
You know how some people prefer all of their food to be separated? I’m kind of like that, in a way, I guess. I’m not the biggest fan of casseroles, and much prefer a main dish with sides (though you won’t likely see me turn down the World’s Best Lasagna). But my three-year-old takes it to a whole new level. He certainly does eat a variety of foods, but only as long as they don’t touch each other.
I suppose this isn’t unusual for kids, but he won’t deconstruct things himself. It must be pre-deconstructed (which I suppose really means that it was never constructed at all). Will he take apart the components of a sandwich and eat the separately? Nope. Do wraps get unrolled? Never. Instead he requests that when I pack his lunchbox, I give him “all the parts of a sandwich but not all put together.”
So I’ll let you guess how he ate these…
Deconstructed, naturally. Or unconstructed. But he ate them happily, as did his big brother! There you have it – the endorsement of a three-year-old and a six-year-old.
Chili Lime Fish Stick Tacos with Mango Avocado Salsa are an easy way to change up taco night, and totally kid-approved!
Because the kiddo might have eaten them deconstructed, but he ate them happily, as did his big brother! Sure, you could just pop some fish sticks in a taco shell and add your favorite toppings, but to add just an extra little bit of Tex Mex flair, I brushed the fish sticks with a lemon juice, cumin, and chili powder mixture. Not a ton to make it too spicy (yet another common gripe of the three-year-old), but just enough that you get a little zing. And the Mango Avocado Salsa add just the right amount of fresh flavor to brighten it up and bring it all together. A sprinkle of queso fresco or feta cheese for a little salty bite, and you have the perfect shortcut to amazing fish stick tacos.
Let’s talk about that salsa for one brief moment. This is a kid-friendly salsa, meaning no chunks of onions or jalapenos to make them turn their noses. Again, it’s all about the right amount of lime juice, cumin, and chili powder for a hit of smoky spice to balance the rich avocado and sweet mango and tomatoes. My whole family gobbles the leftovers with some extra tortilla chips, or even a spoon!
But a fish taco is not a fish taco without, well, fish. My mom didn’t make much fish for me growing up. Honestly, the most I remember from my childhood about Gorton’s was the commercial where I was told to “Trust the Gorton’s fisherman.”
Well you know what, this mama does because with Gorton’s, I know I am getting 100% real fish in my fish stick tacos!
You see, Gorton’s has been around for well over a century bringing totally real seafood to families for generations. That’s is perfect for someone like me who didn’t grow up eating a lot of fish, so it’s taken some time for me to learn how to cook fish. On the other hand, my kids love any and all seafood, and with Gorton’s I know that I have a convenient and wholesome way to bring all the goodness of fish to my family.
That’s why although these are fish stick tacos, I really should just call them fish tacos, because Gorton’s Fish Sticks, like all of the products in their Delicious Classics Line, are 100% real fish with no fillers, and made with simple ingredients you’d find in your own pantry. And the Gorton’s Fisherman is back to remind us that there is no doubt you can trust Gorton’s to bring the flavor of fresh fish to the convenience of your local independent and chain grocery stores.
While I might not want the Gorton’s Fisherman showing up at my door with a bouquet of fish, I know that when I pick up that familiar yellow package or any of Gorton’s other products, it’s the real deal. Check out the rest of the new adventures of the Gorton’s Fisherman in the fun videos on Facebook.
Then make sure you check out the full line of Gorton’s products beyond the classics to grilled, gluten free, and saucy varieties to make weeknight seafood meals totally do-able, and follow @GortonsSeafood on Twitter, Facebook, Pinterest, Instagram, and YouTube
If you like this recipe, you might also enjoy these…
My Salsa Egg Tacos are a super fast way to combine brinner and taco night. Swap out the shrimp on Fruity Summer Shrimp Salad for a crunchy twist on this light salad. Or finish your meal with Mango Strawberry Lime Popsicles.
And if you want some more ideas for new ways to put Gorton’s on the menu, my friends are here to help you out. Cod Caesar Salad from Big Bear’s Wife is a great way to put a seafood spin on a classic. Check out the homemade dressing! And you won’t believe the amazing flavors in the Asian Shrimp Po’ Boy from Nutmeg Nanny.
For more yumminess from me and my foodie friends, keep up with me on…
Or sign up to have Cupcakes & Kale Chips delivered straight to your Inbox!
Here’s the Chili Lime Fish Stick Tacos recipe…
- 1 avocado chopped (about 1 cup)
- Juice of 1 lime
- 1 mango chopped (about 1½ cups)
- ¾ cup chopped tomatoes grape tomatoes or regular tomatoes with seeds and excess moisture removed
- 1-2 Tablespoons chopped cilantro
- ½ teaspoon chili powder
- ¼ teaspoon cumin
- ¼ teaspoon salt
- A few grinds of pepper
- 1/4 cup lime juice
- 1/2 teaspoon chili powder
- 1/4 teaspoon cumin
- One 30 pack Gorton’s Fish Sticks you’ll have a few leftover
- 8 hard taco shells or soft corn tortillas warmed according to package instructions
- shredded iceberg or romaine lettuce
- crumbled queso fresco feta cheese, or cotija cheese (about a cup)
- sour cream or plain Greek yogurt
- Add the avocado to a bowl and top with the lime juice. Toss to prevent the avocado from browning.
- Add the remaining ingredients, season to taste with salt and pepper, and set aside or store in the refrigerator to use later.
- Preheat your oven to 425°F.
- Stir together the lime juice, chili powder, and cumin.
- Prepare the fish sticks as per the package instructions for cooking in the oven. When instructed to flip the fish sticks after 8 minutes, brush each side of the fish sticks with the lime juice mixture and finish baking.
- Place lettuce in the bottom of each taco shell or tortilla. Top with three fish sticks, the Mango Avocado Salsa, about a tablespoon of cheese, and sour cream or Greek yogurt, if desired.