This recipe is from my good, snarky and sassy friend Jennifer. I first heard about the recipe over Bloody Mary's with Jen after our Sunday morning run. I've been itching to make them ever since. I thought they sounded so cute and fun. I changed a few things to her original recipe mainly out of laziness, forgetfulness and basic unpreparedness. But I still thought they turned out great. Her recipe called for rice and tomatoes in the tacos and for some reason this didn't sound good to me but I'll put those additions in at the end of the recipe. I made the coleslaw a little different because when I went to Kowalski's I swore up and down that I had a brand new bottle of apple cider vinegar at home and didn't need to buy any. But sure as sugar, when I got home it was mysteriously absent. Damn apple cider vinegar thieves.
Truth be told, they weren’t a huge hit in my house but I blame the immature palette of my toddler and the general disdain of fish tacos, of my husband. Hmmmmf what do they know anyway?
Ingredients: 3 cups cabbage/slaw, 8 corn or flour tortillas, ½ cup mayo, 2 tablespoons vinegar, 2 teaspoons sugar, Chihuahua cheese or Monterrey Jack, 8-10 fish sticks. 1 avocado, 1 lime, Pico de Gallo.
Directions: Make coleslaw by blending cabbage with mayo, vinegar and sugar. Preheat oven to package directions on the fish stick box and cook. Once the fish sticks are done, cut up and squeeze lime juice on top and mix. Cut up avocado. Warm tortillas in oven or microwave. Make fish stick taco by putting coleslaw down first, then fish sticks, put avocado, cheese and pico de gallo on top.
Optional: Prepare Mexican rice, add 16 oz can of stewed tomatoes.
Lily eating spaghetti after refusing fish tacos.