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
- 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.
- Heat tortilla shells in microwave of on skillet. Add toppings for each taco, and top with sauce
