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Shortcut Fish Tacos

Servings 12 tacos

Ingredients

  • 2 medium tomatoes seeded and finely chopped
  • 1 small red onion peeled and finely chopped
  • 1 clove garlic minced
  • ½ cup roughly chopped cilantro
  • 1 jalapeño halved lengthwise, seeded and cut crosswise into half moons
  • ¼ cup mayonnaise
  • ½ cup sour cream
  • 2 limes 1 halved and 1 cut into wedges
  • Kosher salt
  • Freshly ground black pepper
  • 1 tablespoon canned chipotle pepper finely chopped (optional)
  • 24-36 fish sticks
  • 12 6- inch fresh corn tortillas
  • 2 cups shredded green cabbage or 1 bag coleslaw
  • A saucy hot sauce like Tapatio or Frank’s

Instructions

  1. To make the pico de gallo: In a medium bowl, combine the tomatoes, onion, garlic, cilantro, jalapeño, salt, pepper, and the juice of half a lime.
  2. To make the chipotle lime sauce, whisk the mayonnaise and sour cream in a small bowl until combined. Season to taste with the 1/2 lime, salt, pepper and chipotle pepper (if using).
  3. Bake fish sticks according to directions on package. Keep warm until ready to serve tacos.
  4. Meanwhile, lightly spray a skillet with cooking spray and set over medium heat. Heat the tortillas, one or two at a time, until they are soft and hot. Keep them warm, wrapped in a dish towel.
  5. Fill each tortilla with 2 or 3 pieces of fish, pico, and a pinch of cabbage.
  6. Drizzle with the cream sauce. Serve 2 to 3 tacos per person, with lime wedges and hot sauce on the side.