Tacos de pescado fáciles

Ingredientes

• 1 box (12-24 pieces) crispy fish sticks, fillets, or fingers
• white corn tortillas
• lime wedges (for serving)
• 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)
• 1/4 teaspoon kosher salt
• 1/4 teaspoon cumin
• 1/4 teaspoon chili powder

Preparación

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

   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.

5. 5

   Place 2 fish sticks on a corn tortilla and top with a spoonful of the cabbage slaw. Enjoy!