Recipe of the Day

Key Food Stores

Bang Bang Fish Tacos

Tip Of The Day

Don’t You Dare Toss That Brine! Here’s a little secret – there’s quite a bit you can do with your olive brine (or juice) outside of making a great Martini, like adding it to your next salad or slaw. Get the most out of your next can or jar with these pin-worthy tips: www.ilovelindsay.com

View Full Shopping List
Recipe Of The Day To receive recipes via email or update your current preferences click here
Print |  Email To Friend |  Add to Recipe Box

Bang Bang Fish Tacos

Prep Time: 16 minutes

Cook Time: 14 minutes

Servings: 8

Ingredients

  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!)

Select All

Add Items to List

Directions

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.