Fish stick tacos are a delicious and fun dish to enjoy. Using frozen fish sticks, this recipe is easy to prepare in under 30 minutes. With a crazy-easy recipe and the most delicious crunchy texture, this dish is an easy family dinner to share. Here I have shared easy ways to make fish stick tacos. With this recipe, you can easily make tacos for a great family dinner.
Preparation Time: 10-15 Minutes
Bake Time: 15-20 Minutes
Fry Time (Optional): 4-8 Minutes
Total Cooking Time: 30–35 Minutes
How to Make Fish Stick Tacos
Ingredients
- Fish fillets (cod, tilapia, or any firm white fish)—1 pound
- Flour—½ cup
- Eggs—2 large
- Breadcrumbs (panko for extra crunch)—1 cup
- For seasonings—salt, pepper, paprika, garlic powder, or any preferred spices for seasonings.
Prepared Method
First Step
If using fresh fish, dry it first and cut it into sticks about 3 inches long and ½ inch wide. If using frozen fish, thaw it thoroughly and pat it dry to remove excess moisture. Put some salt and pepper on a plate and mix the flour with them. After that, use a bowl to beat the eggs.
Two-step
In another bowl, mix bread crumbs with your chosen spice. Coat each fish stick with flour and shake off excess. Then dip it in the egg mix. Top fish sticks with breadcrumbs. Make sure they stick without pressing too hard.
Third Step
Heat the oven to 200°C/400°F. Place the fish sticks on a wire rack over a baking sheet. Bake it for 15–20 minutes till golden brown. Spray some cooking spray on it before baking to smooth it out.
Fourth Step
Put oil in a pan and set it on medium heat. It should take about two to four minutes on each side to fry the fish sticks until they are golden brown. Place the cooked fish sticks on a plate lined with paper towels to drain off any extra oil. Then serve them hot with aioli, tartar sauce, ketchup, or your favorite dipping sauce.
Fifth Step
You can also serve them as part of tacos with toppings like coleslaw, lettuce, salsa, and avocado. For extra crunch, use panko breadcrumbs instead of regular breadcrumbs. Add spices to the flour or breadcrumb mixture for an extra flavor boost.
Nutrition Facts
Calories: 340–390 kcal
- Protein: 25g
- Fat: 15g
- Saturated Fat: 3g
- Carbohydrates: 25g
- Dietary Fiber: 1–2g
- Sugars: 1g
- Cholesterol: 110mg
- Sodium: 650–750mg
- Iron: 2mg
- Calcium: 40mg
How to Make Fish Stick Tacos with Coleslaw
Preparation Time: 5-7 Minutes
Cook Time: 8-10 Minutes
Tortilla Heating Time: 2-3 Minutes
Total Cooking Time: 15-20 Minutes
Ingredients
- frozen fish sticks (about 14-16 sticks) – 16 ounces
- Tortillas (corn or flour)—8 taco-size
- shredded green cabbage or a pre-made coleslaw mix—3 cups
- sour cream (optional)—1/3 cup
- mayonnaise—1/4 cup
- lime juice—1
- Salsa—3/4 cup (optional)
- For serving—sliced avocado, chopped cilantro, jalapeños, and lime wedges.
Prepared Method
First Step
Follow the steps on the package to make the fish sticks. For about 8 minutes, flip them over halfway through and bake them in the oven or air fryer at 400°F until they are golden and crispy. Spread the cabbage shreds out in a medium-sized bowl. To make it taste right, add the lime juice, salt, and pepper. If you want to make mayonnaise creamier, you can add sour cream to it.
Second Step
Heat the tortillas on a gas burner until lightly charred. You can also microwave with a damp paper towel for about 30 seconds if you like. Place 2 fish sticks on each tortilla. Then top with a generous scoop of coleslaw and add salsa. Add avocado slices and cilantro for extra toppings.
Third Step
You can place lime wedges on the side so you can squeeze them over the tacos. Add a spicy sauce or a drizzle of remoulade on top of the tacos for extra flavor. You can customize coleslaw by adding ingredients like shredded carrots or diced apples for sweetness. Also, change up these tacos with different toppings or sauces. Make them fit your taste. Then enjoy your tasty fish stick tacos with coleslaw!
Nutrition Facts
Calories: 290–340 kcal
- Protein: 10–12g
- Total Fat: 15–18g
- Saturated Fat: 3–4g
- Carbohydrates: 28–32g
- Dietary Fiber: 2–3g
- Sugars: 2–3g
- Cholesterol: 35–45mg
- Sodium: 550–700mg
- Calcium: ~60mg
- Iron: ~1.5mg
How to Make Fish stick tacos with lettuce
Preparation Time: 5-7 Minutes
Cook Time: 10-12 Minutes
Total Cooking Time: 15-20 Minutes
Fish sticks: Bake at 425°F for 12–15 minutes (follow package directions).
Tortillas: Warm for about 15–30 seconds each.
Ingredients
- fish sticks—8 frozen
- flour or corn tortillas—4 small
- shredded lettuce—1 cup
- mayo or tartar sauce—¼ cup
- lime juice—1 teaspoon
- For seasonings—salt and pepper
- Optional – hot sauce, sliced avocado, or shredded cheese.
Prepared Method
First Step
Follow the directions on the package. Most take around 12–15 minutes in a 425°F oven. You want them golden and crisp. One way to heat them up is in a dry pan for 15 seconds. Warm tortillas make everything better.
Second Step
In a small bowl, mix mayo with a squeeze of lime juice. Add a pinch of salt and pepper. That’s it. Easy. Place two fish sticks in each tortilla. Top with shredded lettuce. Drizzle with your sauce. Add extras if you’re feeling wild, maybe a little hot sauce or avocado.
Nutrition Facts
Calories: 260–310 kcal
- Protein: 9–11g
- Total Fat: 14–17g
- Saturated Fat: 2.5–3.5g
- Carbohydrates: 22–26g
- Dietary Fiber: 1–2g
- Sugars: 1g
- Cholesterol: 30–40mg
- Sodium: 450–600mg
- Calcium: ~40mg
- Iron: ~1mg
What toppings go on fish stick tacos?
Toppings can take your fish stick tacos from “meh” to mouthwatering. Think of them like the final touch that makes everything pop. Crispy fish sticks do their job, but it’s the toppings that bring the flavor party. Here are some go-to ideas:
1. Shredded Lettuce: It’s classic for a reason. Lettuce adds crunch and keeps things fresh. Romaine or iceberg works great.
2. Creamy Sauce: Mix mayonnaise with lime juice, or opt for tartar sauce for a classic flavor. Sriracha mayo also slaps if you want heat.
3. Pico de Gallo or Salsa: A spoonful of fresh pico adds zip and color. No pico? Jarred salsa works fine too.
4. Avocado or Guac: Creamy avocado balances out the crunchy fish. Cut it up or mash it with some salt and lime.
5. Cheese: A little shredded cheddar or cotija won’t hurt. It melts a little bit on warm fish sticks. Yummy.
6. Hot Sauce: Are you feeling brave? Add a couple of drops of your favorite hot sauce. It gets things going.
7. Pickled red onion or jalapeños: Do you want something sour and crunchy? These do both. Also, they make your tacos seem appealing with very little work.
Final Thoughts
Fish stick tacos are proof that simple food can still be delicious. Whether you go with simple lettuce and sauce or load them up with coleslaw and avocado, there’s no wrong way to build these tacos. They’re fast, family-friendly, and customizable.
So the next time you’re short on time (or just don’t feel like cooking a full meal), pull those Fish sticks out of the freezer and turn them into something fun. Dinner doesn’t have to be fancy to be a hit.
