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Bang Bang Fish Tacos

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Bang Bang Fish Tacos

Prep Time: 16 minutes

Cook Time: 14 minutes

Servings: 8


  16 Gorton’s Fish Sticks

  8 corn tortillas

  1/2 cup Cilantro leaves for garnish

  additional lime wedges for garnish

  For Slaw::

  1/2 head purple cabbage, shredded

  2 carrots, shredded

  1/2 cup cilantro leaves

  4 green onions, chopped

  3 garlic cloves, minced

  1 Tbs fresh ginger, minced (or 1/4 teaspoon ground ginger)

  1 lime, juiced

  1 Tbs honey

  1 Tbs extra virgin olive oil

  1/2 Tbs salt

  For the bang bang sauce::

  1/3 cup mayonnaise

  2 Tbs sweet chili sauce

  1 Tbs Sriracha, or other hot sauce (I used 2 tablespoons for more kick!)

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1. Preheat oven to 425 F.

2. To make the cabbage slaw, combine cabbage, cilantro, green onions, garlic, ginger, fresh lime juice, honey, olive oil and salt in a large bowl. Toss and set aside.

3. To make the Bang Bang sauce, whisk together mayonnaise, sweet chili sauce, and Sriracha/hot sauce in a small bowl and set aside.

4. Bake fish sticks for 12-14 minutes on a parchment-lined baking sheet. Flip once at 8 minutes.

5. Meanwhile, heat a sauté pan over high heat. When the pan is hot, spray a little cooking spray on both sides of a corn tortilla and toast for 20-30 seconds per side. Repeat with 7 more tortillas.

6. Assemble tacos with tortillas, slaw, and fish sticks. Drizzle with Bang Bang sauce, then garnish with cilantro and lime juice.