Jennifer Causey
Hands-On Time
15 Mins
Total Time
25 Mins

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.

How to Make It

Step 1

Cook fish sticks according to package directions.

Step 2

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.

Step 3

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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