Fish Stick Tacos 


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

Fish Stick Tacos
Photo: Caitlin Bensel
Hands On Time:
10 mins
Total Time:
30 mins

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.


  • 16 frozen fish sticks (about 1 lb.)

  • 4 cups shredded cabbage (about 12 oz.)

  • 1 cup refrigerated sauerkraut

  • 1 tablespoon apple cider vinegar

  • ¾ teaspoon kosher salt

  • 8 small flour or corn tortillas, warmed

  • Sour cream or plain Greek yogurt, hot sauce, sliced radishes, and cilantro sprigs, for serving (optional)


  1. Bake fish sticks according to package directions.

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

  3. 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.


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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