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The whole family will love this clever take on tacos for dinner. 

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Credit: Caitlin Bensel

Recipe Summary test

hands-on:
10 mins
total:
30 mins
Servings:
4
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Think fish sticks are the stuff of boring weeknight meals? Think again. In this recipe from Bare Minimum Dinners the freezer staple stars in tacos topped with a crunchy cabbage slaw, silky sour cream, and zingy hot sauce for the grownups. To give the slaw extra tanginess (and gut-health benefits to boot), toss fresh cabbage with sauerkraut, aka fermented cabbage. For more spice, swap in chopped kimchi for the sauerkraut. Shopping tip: Look for a fish stick brand that has the MSC-certified stamp on the packaging, which means they source sustainably harvested fish. 

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bake fish sticks according to package directions.

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  • Meanwhile, combine cabbage, sauerkraut, vinegar, and salt in a medium bowl. Toss well and let sit, tossing occasionally, until ready to serve.

  • Place 2 fish sticks on each tortilla and top with some cabbage mixture. Add sour cream, hot sauce, radishes, and/or cilantro, if desired. Serve remaining cabbage mixture on the side as a salad.

Note

Excerpted from Bare Minimum Dinners: Recipes and Strategies for Doing Less in the Kitchen. Copyright © 2021 by Jenna Helwig. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

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