• Yellow peach
  • Donut peach (optional, or sub in 1/2 of another regular peach)
  • 8 Rainier cherries (pitted and diced)
  • 8 golden grape tomatoes (or sub red)
  • juice from 1/2 a lime
  • Handful of cilantro (coarsely chopped)
  • 1 teaspoon malt vinegar (or sub apple cider vinegar)
  • 1 teaspoon honey
  • Chipotle pepper in adobo sauce (chopped, or sub 1 jalapeno)
  • 10 1⁄5 ounces Dr. Praeger’s Lightly Breaded Fish Sticks (~10 or 11 sticks)
  • 10 small street taco sized tortillas (for serving)
  • 1 cup chopped purple cabbage (for serving)
  • Avocado (sliced, for serving)
  • 5 ounces Plain Greek yogurt (for serving)
  • 1⁄2 tablespoon Chile lime salt (for serving)


Serves: 5
Time: 25 minutes

  1. Preheat the oven to 450 degrees.
  2. In a medium mixing bowl, combine the salsa ingredients (peach through chipotle pepper). Stir until thoroughly combined.
  3. On a parchment lined baking sheet, lay the fish sticks flat in a single layer.
  4. Bake for 11 minutes, then flip the fish sticks with tongs.
  5. Bake for an additional 8 minutes.
  6. Remove from the oven and assemble your tacos: street taco tortilla, one slice of avocado, a couple spoonfuls of chopped purple cabbage, one fish stick, a spoonful of peach cherry salsa, a dollop of Greek yogurt, and a sprinkle of Chile lime salt.


Recipe by Nosh and Nourish.