Crispy Fish Stick Tacos
8 servings
60 minutes
Crispy fish stick tacos are an unusual blend of Mexican cuisine and a popular seafood product. This recipe transports us to the street eateries of Mexico, where fresh ingredients and spicy sauces create vibrant and rich flavor experiences. Crispy fish sticks fried to a golden crust pair perfectly with the freshness of leafy greens, carrots, and a creamy dressing made from sour cream and mayonnaise. Notes of lime and the spiciness of Tabasco add a refreshing kick to the dish, while tender pieces of avocado contribute creaminess. These tacos can be served as a light dinner or snack, allowing you to enjoy their layered flavors and pleasant texture balance. Bright, rich, and aromatic — it will surely become a favorite dish for lovers of Mexican cuisine.
1
Chop the garlic. Peel the lime and cut it into 8 wedges. Peel the avocado and cut it into 8 wedges.
- Garlic: 1 clove
- Lime: 1 piece
- Avocado: 1 piece
2
Finely chopped cabbage and carrots are sold in a bag. (To save time).
- Shredded kale: 350 g
- Carrot: 350 g
3
Fry fish sticks.
- Crab sticks: 1 piece
4
Mix sour cream, mayonnaise, juice, sauce, sugar, garlic, and vinegar; add salt and pepper.
- Sour cream 10%: 3 tablespoons
- Light mayonnaise: 2 tablespoons
- Lemon juice: 2 tablespoons
- TABASCO®: 1 tablespoon
- Garlic: 1 clove
- Vinegar: 1 teaspoon
- Ground black pepper: to taste
- Sugar: 1 teaspoon
5
Spread with a mixture of cabbage and carrot. Distribute the vegetables, as well as pepper, avocado, and sticks on pre-heated flatbreads. Drizzle with lemon juice.
- Shredded kale: 350 g
- Carrot: 350 g
- Ground black pepper: to taste
- Avocado: 1 piece
- Crab sticks: 1 piece
- Corn tortillas: 8 pieces
- Vegetable oil: to taste
- Lemon juice: 2 tablespoons