Chili Lime Fish Stick Tacos
Fish stick tacos are super fast and easy, plus a surefire way to get your kids eating seafood. This is a quicker way to make fish tacos with fish sticks, so it’s the perfect Taco Tuesday dinner on a busy weeknight. Plus 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.
Disclaimer: This recipe was developed through a sponsored partnership with Gorton’s. As always, all opinions are my own.
Chili Lime Fish Tacos with Fish Sticks
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 fish stick tacos…
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.
Sure, you could have easy fish tacos made with fish sticks by just popping them in a taco shell and adding your favorite toppings. But check out these recipe tips.
How to make the best Fish Stick Tacos:
- To add just an extra little bit of Tex Mex flair, brush the fish sticks with a mixture of lime juice, cumin, and chili powder mixture. Not a ton to make it too spicy, but just enough that you get a little zing.
- These tacos were made with hard shells, but you can use soft flour or corn tortillas if that’s all you have.
- The Mango Avocado Salsa add just the right amount of fresh flavor to brighten it up and bring it all together. 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.
- You could even make Kid-Friendly Guacamole.
- A sprinkle of queso fresco adds a little salty bite, but if you can’t fund it, crumbled feta cheese is a perfect substitute.
- A little dollop of sour cream if a great way to finish off these tacos, but Greek yogurt is a lower calorie and higher protein substitute (and what I usually have in my fridge even when I don’t have sour cream).
- Need another side dish? Try some Basic Roasted Cauliflower or Mexican Pepper Jack Cauli-Tots.
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This recipe is the perfect shortcut to amazing fish stick tacos!
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…
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Chili Lime Fish Stick Tacos Recipe
Topped with Mango Avocado Salsa, these fish tacos made with fish sticks are an easier way to make a fish taco recipe. Plus it’s a fun and totally kid-approved way to change up your usual taco night.
I hope you’ll leave a comment and give it a FIVE STAR rating or share a photo on this pin on Pinterest!
Chili Lime Fish Stick Tacos
For the Mango Avocado Salsa:
For the Tacos:
- 1/4 cup lime juice
- 1/2 teaspoon chili powder
- 1/4 teaspoon cumin
- 24 Fish Sticks (30 pack Gorton’s Fish Sticks)
- 8 hard taco shells or soft corn tortillas, warmed according to package instructions
- shredded lettuce (iceberg or romaine)
- crumbled queso fresco, feta cheese, or cotija cheese (about a cup)
- sour cream or plain Greek yogurt
For the Mango Avocado Salsa:
- 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.
For the Tacos:
- 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.