If battering and frying fish sounds messy, frozen fish sticks are your fish taco savior in this healthy dinner recipe. Use them for a quick, kid-friendly dinner or try popcorn shrimp. Serve with your favorite salsa and black beans on the side. Source: EatingWell Magazine, September/October 2016

Carolyn Malcoun


Ingredient Checklist


Instructions Checklist
  • Prepare fish sticks according to package directions.

  • Meanwhile, toss coleslaw mix (or cabbage) with vinegar and salt.

  • Mash avocado in a small bowl, then mix in mayonnaise, lime juice and hot sauce.

  • Serve the fish sticks in tortillas topped with the slaw, avocado crema and cilantro, if desired.


Fish Sticks: Most are made with pollock, which is a sustainable choice if it's Marine Stewardship Council certified (look for the blue label or contact the manufacturer). Try to avoid added sugar (or make sure it's as close to the end of the ingredient list as possible). Go for one with 300 mg or less of sodium per serving. Our Favorites: Kidfresh Fun-tastic and Dr. Praeger's Lightly Breaded

Nutrition Facts

395 calories; 23.8 g total fat; 4.3 g saturated fat; 20 mg cholesterol; 417 mg sodium. 402 mg potassium; 38.1 g carbohydrates; 6.8 g fiber; 3 g sugar; 9.7 g protein; 110 IU vitamin a iu; 23 mg vitamin c; 59 mcg folate; 73 mg calcium; 1 mg iron; 61 mg magnesium;

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Rating: 5 stars
First of all the avocado Crema is incredible that could stand alone for many dishes. I must say that idea of using fish sticks or popcorn shrimp I was a bit skeptical about but if you buy the right one sustainably-sourced it was a genius way to make this dish tasty and quick. Perfect for a weeknight Read More