Fish Tacos with Avocado-Lime Crema | Recipe Cart
If battering and frying fish sounds messy, frozen fish sticks are your fish taco savior in this healthy dinner recipe. Use them for a quick, kid-friendly dinner
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Cooking tools:
- Oven
- Baking sheet
- Mixing bowl
- Fork
- Spoon
- Measuring spoon
- Chef's knife
- Cutting board
- Plate
Ingredients
- 16 fish sticks (about 8 ounces)
- 3 cups coleslaw mix or shredded cabbage
- 2 tablespoons rice vinegar
- ⅛ teaspoon salt
- ½ ripe avocado
- ¼ cup mayonnaise
- 2 teaspoons lime juice
- ½ teaspoon hot sauce
- 8 corn tortillas, warmed
- Cilantro for garnish
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