Chili Lime Fish Stick Tacos

Looking for a fun way to spice up taco night? How about stuffing some fish sticks into corn shells along with mango salsa, Cotija cheese, and other classic taco goodies? I don’t know about you, but I’m sold!

These really are the ultimate fusion of sweet, savory, tangy, and spicy. Think crispy, flaky fish sticks paired with juicy mango, creamy avocado, zesty lime juice, cilantro, and a hint of chili powder. Throw some refreshing, crunchy shredded lettuce and salty, tangy queso fresco in there, and you’re all set! With such a variety of flavors and textures, every bite is like a mini adventure for your taste buds.

Plus, fish stick tacos are incredibly easy to make, and you can even customize with the fixings you love. Aside from prepping the toppings, all you really need to do is cook up some fish sticks, stuff everything into taco shells, and boom! The perfect solution for busy weeknights or when you’re trying to show off at taco night.

Fish Sticks, But Make Them Taco Night Worthy

Love fish sticks? Love tacos even more? Why not put the two together!? Here’s why you’ve got to try it:

• Sweet, savory, tangy, and spicy. Crispy, savory fish sticks take center stage in these tacos, but there’s so much more to them. Between the sweet mango, tangy lime, vibrant cilantro, and a hint of spice from chili powder, every bite is a tapestry of big, bright flavors.
• A variety of textures in every bite. These tacos are so fun to crunch into. Between the crispy-on-the-outside, flaky-on-the-inside fish sticks, crunchy cabbage, creamy avocado, and juicy mango, it’s a sensory experience you won’t want to miss.
• Wildly easy. Aside from some slicing and dicing for the salsa and topping, you’re basically dressing up fish sticks here. It doesn’t get much easier than that!
• Make them gluten free. You can use conventional fish sticks, but it’s just as easy to make with gluten free ones that you can buy frozen at the grocery store (Ian’s makes them) or with my homemade version linked above (and further below too!).

What You’ll Need

Buckle up and head to the store! Here’s a shopping list for you (see the recipe card below for exact measurements):

For the Mango Avocado Salsa:

• Chopped avocado – Hass avocados are my favorite, but any avo will do.
• Lime – You’ll need the juice. Squeeze it fresh from the fruit, rather than using bottled lime juice.
• Chopped mango – Make sure it’s nice and ripe for optimal sweetness!
• Chopped tomatoes – I like using grape tomatoes, but regular tomatoes would be fine (just remove the seeds and excess moisture).
• Chopped cilantro – As fresh as possible! If you hate cilantro (some people do!), you can use parsley instead.
• Seasoning – Chili powder, cumin, salt, and black pepper. Want to add a little depth and smokiness? Mix in a dash of smoked paprika.

For the Tacos:

• Lime juice – Squeezed fresh from the fruit! Bottled lime juice just isn’t the same.
• Seasoning – I went with chili powder and cumin. A smidge of smoked paprika is always fun, too.
• Fish sticks – Make your own homemade gluten free fish sticks or prepare your favorites from the frozen food aisle. Grilled or pan-fried fish would also work if you want to skip the breading.
• Hard taco shells – Warm ’em up according to package instructions. Soft Corn Tortillas would be great as well.
• Shredded lettuce – I would go with iceberg or romaine for the best crunch. You could go even crunchier with shredded cabbage, or my Cilantro Lime Taco Slaw if you prefer.
• Crumbled queso fresco – Can’t find it? Opt for crumbled feta or cotija instead.
• Sour cream – Plain Greek yogurt would also work.

How to Make Fish Stick Tacos

Here’s a quick look at how to make these fish stick tacos. You’ll find more detailed instructions in the recipe card below, but this is a great place to start:

• Make the mango salsa. Toss the avocado with lime juice and then gently mix in the mango, tomatoes, cilantro, and seasonings.
• Preheat. Preheat the oven to 425°F.
• Make the lime juice mixture – Whisk together the lime juice and seasonings.
• Make the fish sticks. Prepare the fish sticks in the oven as per the package instructions. When you flip them, brush each side with the lime juice mixture.
• Assemble. Place lettuce in the bottom of each taco shell, top with three fish sticks, some mango salsa, cheese, and sour cream.

Tips and Topping Ideas

This is a pretty straightforward recipe, but I can’t help passing on my two cents (and a few fun topping ideas) to help you on your way. Incoming!

• Toss gently. When tossing the avocado in lime juice and then mixing it with the rest of the salsa ingredients, be gentle so as not to mash/bruise the avocado.
• Use a cooking brush. A cooking brush is ideal for ensuring even distribution of the seasoned lime juice over the fish sticks. It will do much better for you than spooning or drizzling the mixture over the fish.
• Enjoy ASAP. These fish sticks are best enjoyed immediately after you assemble them (they tend to get a little soggy if they sit for too long). I will sometimes serve them taco bar style so everyone can assemble their own taco/s on their own time.
• Delightful drizzles. This recipe calls for a dollop or two of sour cream, but you could 100% get more creative and drizzle this Avocado Lime Crema over the top instead!
• Salsa swap. Instead of (or in addition to) the mango salsa, consider my classic Pico de Gallo for a more savory approach. Short on time? Your favorite store-bought salsa or pico would be great, too.
• A little extra crunch. I am a big fan of slaw on tacos, and my Cilantro Lime Taco Slaw is the best! The crunch and zingy lime twist it contributes is top-notch. Sliced radish (or jicama) is also a great way to add some texture.

How to Store and Reheat Extras

These tacos don’t work well as leftovers once they’ve been assembled. If you’d like to save some for later, store the separate components in separate containers. Reheat and assemble when you’re ready to enjoy. Here’s a closer look at how to do it:

• Refrigerator. Store the fish sticks in one container and the mango salsa in another. They will keep in the fridge for up to 3 days. The rest can be prepped fresh quickly and easily when the time comes to enjoy your leftovers.
• Freezer. Seal the fish sticks and mango salsa in separate airtight, freezer-safe containers and store them in the freezer for up to 3 months. Allow them to thaw in the fridge before you reheat the fish sticks.
• To reheat. The only thing you have to worry about reheating in this recipe (aside from toasting up fresh taco shells) is the fish sticks. Spread them in a single layer on a wire rack over a baking sheet. Bake at 350°F for 6-8 minutes or until heated through. While they’re in the oven, prep your toppings and get ready to assemble some tacos!

More Taco Recipes to Try

Taco night? Don’t stop at fish stick tacos! Give these bad boys some company! One (or several) of these would be perfect:

• Ground Turkey Tacos
• Salsa Egg Tacos
• Baked Chicken Tacos
• Easy Chicken Black Bean Tacos
• Easy Instant Pot Ground Beef Tacos