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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 1 |
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There are similar fish taco recipes, but probably none as easy, cheap or satisfying. If you're lucky enough to have a Mexican market, corn tortillas are a couple of bucks for almost a hundred. Ingredients:
12 frozen fish sticks |
12 corn tortillas |
1 cup mayonnaise |
1/2 cup sour cream |
1 teaspoon finely chopped chipotle pepper |
1/4 teaspoon garlic powder |
finely shredded cabbage |
thinly sliced radish |
finely chopped scallion |
Directions:
1. Combine the mayo, sour cream, chipolte, garlic powder and cover and chill. Place the fish sticks on a baking sheet, you might want to hit it with a little nonstick spray as sometimes they will stick. Bake according to directions on box (I just bake them at 375 for 12-15 minutes until crisp). As these are baking heat up a dry skillet and lightly toast the corn tortillas 2-3 at a time until opaque. Don't press them as they bake, it will make them stick. This takes less than a minute on each side, don't leave them too long as they will dry out. Stack them in middle of a large folded cloth to keep warm. Place a fish stick on each tortilla, dollop with sauce, a sprinkle of chopped onion, some sliced radishes, and pile on the shredded cabbage and serve. As of 4/09 these are less than a dollar per taco and will fill up four pretty well.
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