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Fish Stick Tacos are the easiest way to make fish tacos! Bake up crispy frozen fish sticks, make an easy creamy cabbage slaw, and serve inside corn tortillas – so easy, fresh, crispy, creamy, and the perfect dinner that everyone will love.
For fish tacos with wild-caught fish (not frozen fish sticks) be sure and make my Grilled Tilapia Fish Tacos.
Fish Stick Tacos Recipe (Easiest Fish Tacos)
I am not ashamed to admit that I love fish sticks – they are convenient, crispy, and taste delicious. I love the fish sticks from Costco so I definitely recommend using those if you can.
Frozen fish sticks (or fillets if you prefer) are such an easy short-cut way to make fish tacos. The homemade cabbage slaw takes it to the next level and it’s so simple to make – shredded cabbage, canned mexicorn, queso fresco, cilantro, seasonings, and sour cream.
Don’t forget the squeeze of fresh lime juice over the tacos before eating. You’re gonna love this one!
Simple Ingredients Needed
Frozen Fish Sticks Taco Ingredients
- Frozen Fish Sticks or Fillets : Use your favorite frozen fish sticks for these tacos. I love the ones from Costco! You can use fish sticks or fish fillets.
- Corn Tortillas : Flour tortillas can also be used if that’s your preference.
- Lime Wedges : A squeeze of fresh lime juice over the tacos takes them to the next level – I definitely recommend adding the lime wedges/juice when serving.
Creamy Cabbage Slaw Ingredients
- Angel Hair Cabbage : You will find this in the produce section near the other bagged salad mixes.
- Mexicorn : This is a can of corn with bell peppers in it.
- Chopped Fresh Cilantro
- Red Onion
- Queso Fresco : This is a Mexican cheese and is found near the other cheeses at the grocery store. Sometimes it can also be found near the specialty cheeses in the produce/deli area. It’s creamy, salty (think feta cheese) and so delicious in Mexican-inspired dishes.
- Sour Cream
- Fresh Lime Juice : One lime is good.
- Kosher Salt, Cumin, Chili Powder : Dried seasonings needed for the creamy cabbage slaw.
How To Make Fish Tacos With Frozen Fish Sticks (Printable Recipe Card)
Cook fish sticks according to the package directions. I recommend cooking them for the maximum time (maybe slightly longer) to ensure that you get really crispy fish sticks for the tacos. Be sure and flip them halfway through the cook time so both sides can crisp up.
While the fish sticks are cooking make the quick slaw. In a mixing bowl, add the angel hair cabbage, mexicorn, red onion, queso fresco, and chopped cilantro. Stir to combine.
In a separate smaller bowl, whisk together the sour cream, lime juice, kosher salt, cumin, and chili powder until combined and creamy. Pour the dressing over top the cabbage slaw and mix well until everything is coated in the sauce and thoroughly combined.
Wrap the corn tortillas in a damp paper towel and microwave for 1-2 minutes to soften them.
Place 2 fish sticks on a corn tortilla and top with a spoonful of the cabbage slaw. Enjoy!
How To Store Leftovers
I recommend making as many fish sticks as you will need – the fish sticks, once cooked and crispy, won’t keep well in the fridge as leftovers.
The cabbage slaw does keep well in the refrigerator, inside an airtight container, for up to 3 days. The cabbage will soften the longer it sits in the fridge and soaks up all the dressing, but surprisingly, it stays fairly crisp even as leftovers.
Serving Size Tips
The creamy queso fresco cabbage slaw makes quite a bit – easily enough for 18-20 tacos, or 2 tacos each for a serving size of 8 or 9. Just make sure you buy and cook enough fish sticks for however many people you’re serving and how many tacos everyone wants to eat.
If you want more servings, I don’t think you would have to double the slaw ingredients but rather just make sure you cook enough fish sticks and have enough corn tortillas. The slaw makes a lot and each taco only needs a spoonful of it, so there is usually plenty to go around. If you’re feeding a crowd then for sure double the slaw recipe and cook several boxes of fish sticks.
Recipe Tips For Success
- Place the fish sticks in a single layer on a parchment-lined baking sheet. You don’t want the fish sticks touching or on top of each other, or else they won’t crisp up evenly in the oven.
- Serve the fish tacos with a lime wedge so each person can drizzle some fresh lime juice over top the taco, it makes such a big difference! You can also serve the tacos with some tartar sauce if wanted.
- Cook the frozen fish sticks your preferred way – either in the oven, air fryer basket, or deep fry in oil in a fryer or stove top.
- If you can’t find the shredded angel hair cabbage, buy a head of cabbage (green cabbage or red cabbage both work) and use a knife to very finely cut/shred the cabbage yourself. The texture of the angle hair cabbage is ideal so try to use that!
- I like the cabbage slaw chilled so I will make it 1-2 hours before dinnertime and let it refrigerate, covered, until ready to use. You don’t want to let it sit in the fridge for too long, or else it will soften too much, and you won’t get that crispy & creamy texture. But you can also make the slaw and serve it right away.
More Taco Recipes
- Ground Turkey Tacos
- BBQ Beef Tacos
- Baked Double Decker Tacos
- Crispy Smashed Black Bean Tacos
- Slow Cooker Fiesta Chicken Tacos
- Slow Cooker Queso Chicken Tacos
- Black Bean Rice and Vegetable Tacos
Easy Fish Tacos
Ingredients
- 1 box (12-24 pieces) crispy fish sticks, fillets, or fingers
- white corn tortillas
- lime wedges for serving
Cabbage Slaw
- 1 bag (10 oz) angel hair cabbage
- 1 can (11 oz) mexicorn canned corn w/ bell peppers
- 1 small red onion finely chopped
- 1 cup shredded or crumbled queso fresco see notes
- 1/3 cup chopped cilantro
- 1/4 cup sour cream
- juice of 1 lime about 2 tablespoons
- ¼ teaspoon kosher salt
- ¼ teaspoon cumin
- ¼ teaspoon chili powder
Instructions
- Cook fish sticks according to the package directions. I recommend cooking them for the maximum time (maybe slightly longer) to ensure that you get really crispy fish sticks for the tacos. Be sure and flip them halfway through the cook time so both sides can crisp up.1 box (12-24 pieces) crispy fish sticks, fillets, or fingers
- While the fish sticks are cooking make the quick slaw. In a mixing bowl, add the angel hair cabbage, mexicorn, red onion, queso fresco, and chopped cilantro. Stir to combine.1 bag (10 oz) angel hair cabbage, 1 can (11 oz) mexicorn, 1 small red onion, 1 cup shredded or crumbled queso fresco, 1/3 cup chopped cilantro
- In a separate smaller bowl, whisk together the sour cream, lime juice, kosher salt, cumin, and chili powder until combined and creamy. Pour the dressing over top the cabbage slaw and mix well until everything is coated in the sauce and thoroughly combined.1/4 cup sour cream, juice of 1 lime, ¼ teaspoon kosher salt, ¼ teaspoon cumin, ¼ teaspoon chili powder
- Wrap the corn tortillas in a damp paper towel and microwave for 1-2 minutes to soften them. You can also toast the corn tortillas in a skillet pan with some oil in it.white corn tortillas
- Place 2 fish sticks on a corn tortilla and top with a spoonful of the cabbage slaw. Enjoy!lime wedges
Notes
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