Chili Lime Fish Stick Tacos

Preparation 10 mins Cook Time 15 mins Total Time 0:25
Serves 4     adjust servings

An easy fish taco recipe with a simple trick to jazz up those fish sticks, and a fresh, kid-friendly mango avocado salsa


For the Mango Avocado Salsa

  • 1 avocado, chopped (about 1 cup)
  • Juice of 1 lime
  • 1 mango, chopped (about 1 1/2 cups)
  • 3/4 cup chopped tomatoes (grape tomatoes or regular tomatoes with seeds and excess moisture removed)
  • 1-2 Tablespoons chopped cilantro
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon cumin
  • 1/4 teaspoon salt
  • A few grinds of pepper

For the Tacos

  • 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


For the Mango Avocado Salsa:

  1. Add the avocado to a bowl and top with the lime juice. Toss to prevent the avocado from browning.
  2. 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:

  1. Preheat your oven to 425°F.
  2. Stir together the lime juice, chili powder, and cumin.
  3. 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.
  4. 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.
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