Our FISH STICK TACO recipe is the perfect recipe for busy people who are craving big, bold, fresh flavors! Crispy fish, creamy avocado, and cilantro lime coleslaw make the perfect taco and it’s all ready in 10 minutes!
We all have visions of ourselves as a Food Network TV chef everytime we are cooking something for the first time in the kitchen, right?
No? Just me? Well then.
Anyway, I get a thrill out of taking a basic ingredient, in this case fish sticks, and turning it into something delicious.
If you know anything about me at all, you know I love all things tacos. As a result, when I started filming my make believe Food Network show a couple of weeks ago, my first thought was to make a taco. I had no beef, no chicken, only hot dogs and fish sticks. And I’m sorry, but Food Network would cancel my show immediately if I made a hot dog taco. I’m certain of it.
Being a huge fan of fish tacos, I chose the fish sticks and the results were amazing. My entire family loved these and they’re now one of my favorite things to make for lunch.
We’ve been making these at least once a week lately and I will never get tired of the crispy breaded fish, the crisp and cool slaw, or the bright avocado crema.
Fish sticks – Make sure to buy ones made with 100% real fish.
Coleslaw Mix – We’ll make a quick slaw to top our tacos.
Cilantro – Feel free to skip this if cilantro isn’t high on your “I love it!” list.
Lime Juice – We prefer freshly squeezed, but we’re not above using the bottled stuff.
Tortillas – I love corn, my husband loves flour tortillas. You do you. I do recommend using 4 or 7 inch tortillas though.
How to make fish stick tacos:
Cook the fish – Spritz your air fryer basket with olive oil, or brush the oil over the basket if you don’t have a mister. Add your fish sticks to the basket and then spritz again with oil, or brush very lightly if needed. Cook at 400 degrees F for 8 minutes.
If you’re making a big batch of fish sticks, you’ll want to work in batches so that you can keep the fish in a single layer. Please be aware that additional batches will cook a bit faster since the air fryer will be hot when you add the fish sticks in.
Make the avocado crema – While the fish sticks are cooking add avocado to a small bowl and mash it with a fork. Add in sour cream, lime juice, cayenne and salt. Stir well to combine.
Make the cilantro lime slaw – Stir together coleslaw mix, cilantro, lime juice, olive oil, and salt in a medium mixing bowl.
Serve – Fill each tortilla with a couple of fish sticks. Top them with the slaw mix, avocado crema, and diced tomatoes.
More air fryer seafood recipes you might like:
For the fish:
- 16 fish sticks
For the cilantro lime slaw:
- 1 ½ cups coleslaw mix
- 1 lime, juiced
- 1/4 cup chopped cilantro
- 1 tablespoon olive oil
- 1 teaspoon salt, more to taste
For the avocado crema:
- 1 avocado, ripe
- 1 tablespoon sour cream
- 1 lime, juiced
- ½ teaspoon salt
- ¼ teaspoon cayenne
- 8 corn or flour tortillas
- Tomatoes, diced
To make the fish:
1. Spritz the air fryer with oil spray.
2. Add the fish sticks to the basket in a single layer and spritz lightly with oil. You may need to work in batches, depending on the size of your air fryer.
3. Cook at 400 degrees for 8 minutes.
To make the cilantro lime slaw:
1. While the fish sticks are cooking, stir together all of the ingredients for the slaw.
To make the avocado crema:
1. Add the avocado to a small bowl and mash well with a fork.
2. Stir in the sour cream, lime juice, salt, and cayenne.
1. Add 2 fish sticks to each tortilla.
2. Top with slaw, avocado crema, and tomatoes.
Keep an eye out for fish sticks that are made of 100% real fish.
Nutrition Information:Yield: 4 Serving Size: 2 tacos
Amount Per Serving: Calories: 826Trans Fat: 0g
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