Homemade Fish Stick Tacos with Crunchy Slaw

It's All Good!

These crunchy fish tacos are a fun way to eat a serving of seafood, veggies, and whole grains. Top the tacos with low fat cheese and add a side of fruit to create a complete and well-balanced meal with all five food groups.


Fish sticks

  • 1 lb. white fish like cod or tilapia, cut into 1/2” strips

  • 1 large egg white

  • 1/3 cup cornmeal

  • 1/3 cup panko bread crumbs

  • 1 Tbsp. taco seasoning

  • ¼ tsp. salt

  • ¼ tsp. black pepper


  • 1 16 oz bag shredded cabbage

  • ¼ cup chopped cilantro

  • 3 Tbsp. lime juice

  • 1 clove garlic, minced

  • 2 Tbsp. honey

  • 1 ½ Tbsp. white or apple cider vinegar

  • Salt & pepper to taste

  • Assembly

  • 8 6-inch flour or corn tortillas

  • 1 avocado, sliced or diced


  1. Preheat the oven to 350°F.

  2. Place the fish into a large bowl. Add the egg white to the bowl, and toss

  3. the fish with the egg white until coated.

  4. Combine the cornmeal, panko, taco seasoning, salt, and pepper, and sprinkle the mixture over the fish. Toss once more to coat.

  5. Spread the fish sticks onto a baking sheet, and bake for 14 minutes. flipping the sticks over after 7 minutes.

  6. While the fish sticks are in the oven, combine the lime juice, garlic, honey, and vinegar. Add salt and pepper to taste, if desired.

  7. Pour the dressing over the shredded cabbage, add the cilantro, and toss together to make the slaw.

  8. To assemble, warm the tortillas. Add two fish sticks and ¼ cup of slaw to each tortilla. Top with avocado.

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01 Mar 2017

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