For an original take on taco night, try this combination of crispy fish sticks, a tart broccoli slaw, and cumin sour cream. Many people throw out broccoli stalks and just cook the florets. To cut down on waste (and save money) peel the stalks with a vegetable peeler and then slice into matchsticks. Marinating the onion with lime juice takes away some of its pungency—it’s perfect for people who don’t love raw onion, and it gives a piquancy to the broccoli slaw.
2 10-oz. packages frozen fish sticks
12 ounces broccoli (about 2 crowns)
½ small red onion, thinly sliced
Juice of 2 limes, plus lime wedges for serving
1 teaspoon kosher salt, divided
1 cup cilantro leaves and tender stems
2 tablespoons olive oil
½ cup sour cream
½ teaspoon ground cumin
8 corn or flour tortillas, warmed
Sat fat 8.45g
How to Make It
Cook fish sticks according to package directions.
Meanwhile, divide broccoli tops from stalks; finely chop tops. Peel stalks with a vegetable peeler and cut into matchsticks. Place onion, lime juice, and ¾ teaspoon salt in a large bowl. Toss to combine and set aside to marinate, about 10 minutes. Add broccoli tops and stalks, cilantro, and oil and toss to combine.
Whisk sour cream, cumin, and remaining ￼¼ teaspoon salt in a small bowl. Spread tortillas with sour cream mixture. Break up fish sticks and divide among tortillas. Top each taco with broccoli slaw and serve remaining slaw on the side. Serve with lime wedges.
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