Ingredients

Traditional

  • ½ cup purple cabbage (shredded)
  • ½ cup carrots (cut into small matchsticks)  
  • ⅓ cup cilantro
  • ¼ cup cotija cheese
  • 8 Dr. Praeger’s Lightly Breaded Fish Sticks
  • Sriracha mayonnaise  (1 tsp. Sriracha mixed with ⅓ cup mayonnaise)

 

Tropical

  • ½ cup mango (diced)
  • ½ cup green cabbage (shredded)
  • Cherry tomatoes (cut in half)
  • Avocado (diced)
  • ⅓ cup mint
  • 8 Dr. Praeger’s Thai Crusted Fish Sticks
  • 1 lime (juiced)

 

Toddler Friendly

  • ½ cup green cabbage (shredded)
  • ½ cup carrots (cut into small matchsticks)  
  • ½ cup lettuce
  • 1 tbsp tartar sauce  
  • 8 Dr. Praeger’s Lightly Breaded Fishies

Directions

Yield: About 9 tacos

  1. In a nonstick skillet, cook fish sticks 5 minutes. Carefully flip and cook an additional 5 minutes, until heated through and well browned. Cut fish sticks into thirds.
  2. Heat tortilla shells in microwave of on skillet. Add toppings for each taco, and top with sauce