Reviewed: Oct. 15, 2009

I was skeptical at first but these were great, easy and fast. Even my husband was impressed and surprised.

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Kristin_California

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Reviewed: Sep. 22, 2009

Very fast, very easy, very good. Will definitely make again.

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Shari Woodhouse

Cooking Level: Intermediate

Home Town: Bradford, Pennsylvania, USA

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Reviewed: Sep. 2, 2009

I had a huge craving for fish tacos yesterday and this filled it. This is a good basic recipe that is easily adaptable to what you have on hand and your personal taste. I cooked reduced fat fish sticks in the oven and heated corn tortillas in a dry non-stick skillet for 15 sec per side rather than frying them. For the filling, I used shredded green cabbage since that's what I had and I also added diced onion, chopped tomato and shredded Mexican cheese blend. I skipped the tartar sauce and instead combined salsa and sour cream per the suggestions from other reviews. I also squeezed fresh lime on each taco. Yummy! My husband was a huge fan of these tacos so I'll be making them again soon. Thanks for a great recipe!

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stephcooks

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Reviewed: Jul. 28, 2009

This was great. I used the higher end breaded fish filets - more fish adn less breading. We HATE cabbage so used chopped iceberg lettuce. I didn't use tartar sauce either. We mixed salsa and mayo mixture - it was fabulous!

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WHempsey

Cooking Level: Intermediate

Home Town: Columbus, Ohio, USA

Living In: Myrtle Beach, South Carolina, USA

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Reviewed: Apr. 10, 2009

I like this recipe, it stays very true to its name. Quick and easy, but also tastes great. I made it even quicker by buying coleslaw mix that was on sale and use it instead of shredding a whole cabbage. I also squeezed lime on top and sprinkled little bits of Mexican lime salt, added avocado, and crunchy tortilla chips on top. It was yummy and healthy!!!

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L.N

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Reviewed: Jan. 24, 2009

I can't STAND fish sticks, but my little girls love them. This is a great compromise!

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Jennifer

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Reviewed: Dec. 29, 2008

no brainer and super good!I didn't have fish sticks so I used beer baattered halibut fillets. this is a keeper!

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MOMK1K2K3

Cooking Level: Intermediate

Home Town: Rathdrum, Idaho, USA

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Reviewed: Aug. 10, 2008

So easy - who would have thought to use fish sticks for fish tacos? We loved it.

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Tammy Wannabe

Cooking Level: Intermediate

Home Town: Denver, Colorado, USA

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Reviewed: Jul. 12, 2008

These were great, for what they are. I'd been wanting a fish burrito from Taco Del Mar but don't have ten bucks for a monster burrito. I used Sarah's Salsa from this site and exchanged sour cream for the tartar sauce because I thought it would flow better with the salsa. I added shredded cheese, too. Tasty and worked out great to iron out my craving. I think if I make this again, I'd use the Gordon's fish fillets, to have more of a fish taste and lose the coating of the fish sticks.

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tat2whttrsh aka Lambchop's Mom

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Apr. 14, 2008

Was a perfect, easy meal for my husband to prepare for the 2 of us. He made a slaw of cabbage with red peppers, cilantro, onions, mango, lemon and salt. Opted for ranch dressing and added some Mexican hot sauce. Very nice quick meal. Will definitely make again. Deelish!!

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Preshie from CA

Cooking Level: Expert

Home Town: San Jose, California, USA

Living In: Modesto, California, USA

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Reviewed: Mar. 7, 2008

This was actually really good!!! My fiance doesnt really care for fish sticks, but even he liked these! The only change we made was using a chipotle mayo rather than the salsa mixture here. This will definately be a keeper!

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ebrunworth

Cooking Level: Intermediate

Living In: Kansas City, Missouri, USA

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Reviewed: Feb. 21, 2008

I can't beleive I never thought of this before! I got fish sticks, the larger so called "filets" in a box not the little ones, on sale so I had extra in the freezer. I make homemade tartar sauce (with extra dillweed, pickle & the key is a few dashes of worstechire sauce) while the oven is preheating so it has time for the flavors to meld. Chop onions & cilantro, slice cabbage, slice "filets" width ways and put all on paper plates. I heat up corn tortillas on a pan and keep them wrapped in a towel on a small plate while chopping & cooking. We assemble as we eat them. Fresh squeezed lime is a must, and jalapenos if you like it spicy. We love to sit around and pork out on these with salt/lime rimmed Tecate. MMMMMM!

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Shelby

Cooking Level: Intermediate

Home Town: Eugene, Oregon, USA

Living In: Springfield, Oregon, USA

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Reviewed: Jan. 29, 2008

So simple and so good. I used fish fillets instead of sticks and flour tortillas instead of corn. I also warmed the tortillas in the microwave instead of frying them. I wasn't sure my family would like them but they loved it.

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chicklet

Cooking Level: Expert

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Reviewed: Jan. 13, 2008

I used flour tortillas (not fried) and mixed store bought verde salsa with sour cream for the sauce. I also added some shredded cheddar. I never would have thought to put fish sticks in a taco but these are sooooo good!

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jess g

Home Town: Ishpeming, Michigan, USA

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Reviewed: Jan. 11, 2008

I actually thought I had thought up the idea of using fish sticks for fish tacos and popped on allrecipies.com just to find advice on the sauce. Funny that I found this! I bought a coleslaw kit and just used the cabbage from that in my taco and tossed the dressing. I also added some chopped tomatoes on top and warmed the tortilla in the toaster oven. Very good and easy meal when you want something more "exotic."

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Ashlotte

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Reviewed: Sep. 21, 2007

Had been looking for recipes that helped w/my overabundance of fish sticks, and also for a good fish taco recipe. This met both. It is super easy. I make a pico de gallo by using diced tomato, red onion, cilantro and lime juice to serve with. I also mix sour cream w/ Lawry's Baja marinade to taste to put in the tacos. This is a new favorite!

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Mis' Kitchen

Cooking Level: Intermediate

Living In: Fredericksburg, Virginia, USA

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Reviewed: Aug. 17, 2007

Great recipe for a college student, such as myself; easy to make and good taste to boot.

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Brad (Collegiate Non-Chef)

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Reviewed: May 17, 2007

Yum!! This was awesome and so simple. My Husband loved these.

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A. Solano

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Bella Vista, Arkansas, USA

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Reviewed: Apr. 15, 2007

Easy to make, I used flour tortillas because I hate frying anything in oil. Bake the fish sticks, spread some sour cream on the tortillas and microwave for 20 seconds, add 3 fish sticks, lettuce, salsa, lime juice (cilantro if you have it), and shredded cheese. Quick and fast cure for your fish taco craving. This may become a staple in my regular menu.

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