These fish tacos absolutely kick ass. I have converted a family full of fish haters who would never normally try these into huge fans.
Now before you look down to the ingredients and say to yourself fish sticks?
.. note that these are no ordinary fish sticks and by the time you finish preparing the salsa and guacamole and possibly a shot or two of tequila, you will be happy not to have to scale, bread and fry up your own cod. If you are a go getter and must have the real thing, be my guest but do yourself a favor and at least try it with the sticks as described. You won’t be disappointed!
Ingredients
- Corn Tortillas
- Olive Oil (To freshen up those store-bought tortillas
- Trident Seafoods Fish Sticks (freezer case @ Costco)
- Your favorite Homemade Guacamole
- Fresh Salsa
- Fresh Shredded Cabbage or
Broccoli slaw
Optional
- Fresh Cilantro for garnish (Should have some left from salsa)
- Shredded
Mexican Style
Cheese
- A shot or two of your favorite Tequila
Directions
- Salsa and Guac should be prepared at least an hour before serving to allow everything to
congeal
and that is pretty much most of the work for this recipe. I will post my recipes for these soon.
- Preheat the oven to 475 ° and spread fish out evenly on a un-greased baking sheet. They will only need to cook for about 13 minutes or until crispy.
- If you are like me and bought your tortillas at the store you will want to
freshen
them up. Heat a small frying pan and add about 1 1/2 tbs. olive oil and fry your tortillas for about 30 sec. on each side to crisp them up. Keep enough oil in the pan to keep them from burning to the bottom.
From here you are on your own. Just layer your tortilla with fish, guac, salsa, and slaw as you see fit. I like to build mine with two tortillas while others stick to a single tortilla platform. Some go for a little shredded cheese and some do not. Add some sour creme if thats your thing. You really cant go wrong!
