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Fish Stick Tacos are proof that shortcut dinners can still taste fresh and delicious. Crispy fish sticks, a creamy Greek yogurt lime slaw, juicy mango, and avocado come together for an easy weeknight dinner that’s ready in about 30 minutes.
I love fish tacos, but I’m rarely breading and frying fish on a busy weeknight. That’s exactly why I started making these easy fish stick tacos.
Frozen fish sticks give you that crispy, golden bite without all the extra work, while a homemade lime slaw, creamy avocado, and sweet mango make them taste bright and fresh.
Crispy Fish Tacos Without the Extra Work
The fish sticks are the shortcut, but the creamy lime slaw, juicy mango, and avocado are what makes these tacos taste like so much more than a freezer dinner.
They’re one of those dinners that comes together with very little effort but still feels balanced and colorful on the plate. I usually set everything out family-style so everyone can build their own tacos, and they’re just as popular with adults as they are with kids.
Here’s why I keep making them:
- Crispy without frying. Frozen fish sticks give you the crunchy texture of classic fish tacos without breading or frying fresh fish.
- Fresh toppings make all the difference. Creamy lime slaw, avocado, and sweet mango add freshness and flavor to every bite.
- Ready in about 30 minutes. Perfect for nights when you want something homemade without starting from scrtach.
- Easy to customize. Add pickled onions, cotija cheese, jalapeños, or your favorite hot sauce to make them your own.
- Family-friendly. Set everything out and let everyone build their own tacos with the toppings they love.
Ingredient Notes
For full recipe instructions and complete list of ingredients, scroll down to the recipe card at the bottom of this page.
- Fish sticks: Frozen fish sticks are the shortcut that makes this recipe so easy. Cook them until they’re deeply golden and crispy for the best texture. Both the oven and air fryer work well, so use whichever you prefer.
- Coleslaw mix: A bag of shredded coleslaw mix saves time and gives the tacos plenty of crunch without need to slice cabbage yourself.
- Greek yogurt: Greek yogurt creates a creamy lime slaw with a tang that balances the crispy fish.
- Lime: Fresh lime juice brightens the dressing and brings all of the flavors together.
- Mango: Sweet mango balances the crispy fish and tangy slaw. If mango isn’t in season, diced pineapple or peaches are delicious alternatives.
- Avocado: Creamy avocado adds richness and helps tie all of the flavors together.
- Tortillas: Both flour and corn tortillas work well. I like warming them in a dry skillet for a few seconds on each side so they’re soft and less likely to tear.
Ways to Customize
These tacos are so easy to customize and make your own. Here are a few simple ways to switch them up:
- Add heat. Top the tacos with sliced jalapeños, pickled jalapeños, or a drizzle of sriracha or your favorite hot sauce.
- Change up the fruit. Swap the mango for diced pineapple, peaches, or even a fresh pineapple salsa depending on what’s in season.
- Use a different slaw. Instead of classic coleslaw mix, use shredded red cabbage, broccoli slaw, or a mix of both for a little more color and crunch.
- Add more toppings. Cotija cheese, pickled red onions, sliced radishes, or extra cilantro all make delicious additions.
- Add another sauce. A drizzle of chipotle crema or avocado crema adds another layer of flavor if you want something a little richer.
- Make it kid-friendly. Leave the slaw and toppings on the side so everyone can build their own tacos.
- Make it a taco bowl. Skip the tortillas and serve everything over rice or chopped romaine for a taco bowl instead.
How to Make Fish Stick Tacos
- Cook the fish sticks: Cook the fish sticks according to the package directions until golden brown and crispy.
- While the fish sticks cook, make the slaw dressing. In a large bowl, whisk together the Greek yogurt, mayonnaise, lime juice, honey, garlic, cumin, black pepper, and salt.
- Make the slaw: Add the coleslaw mix and cilantro to the bowl.
- Toss to coat: Toss the slaw together until evenly coated. Taste and adjust salt if needed.
- Warm the tortillas: Warm the tortillas in a dry skillet or wrapped in a damp paper towel in the microwave.
- Assemble: Assemble the tacos by adding fish sticks (2-3 depending on size), then topping with slaw, avocado, and mango. Serve with lime wedges, extra cilantro, a dollop of Greek yogurt or sour cream, and sriracha if desired.
Jamie’s Tips
A Few Things That Make a Big Difference
These frozen fish stick tacos are simple to make, but a few small details make them even better.
- Cook the fish sticks until they’re extra crispy. A few extra minutes (following package guidelines) gives them the best crunch and helps them hold up under the toppings.
- Warm the tortillas before assembling. Soft, warm tortillas are easier to fold and taste so much better than straight from the package.
- Don’t overdress the slaw. You want it lightly coated so it stays crisp instead of becoming watery.
- Assemble just before serving. This keeps the fish crispy and the tortillas from getting soggy.
- Finish with fresh lime juice. A squeeze of lime right before eating brightens all the flavors.
Storage and Make Ahead
The slaw can be made up to 2 days ahead and stored in an airtight container in the refrigerator. If it releases a little liquid as it sits, simply give it a quick toss before serving.
For the best texture, store the cooked fish sticks separately from the toppings and reheat them just before serving so they stay crispy.
If you want to get ahead, dice the mango, chop the cilantro, and mix together the slaw earlier in the day. Then all that’s left to do at dinner is cook the fish sticks, warm the tortillas, and assemble the tacos.
More Taco Dinner Recipes
If you’ve made and loved these Fish Stick Tacos or any other recipe on my blog, please leave a 🌟 star rating and comments below!
Fish Stick Tacos with Creamy Lime Slaw
Ingredients
- 16-20 fish sticks, (depending on size)
- 8 taco sized flour tortillas
- 4 cups shredded coleslaw mix or thinly shredded cabbage
- 1/4 cup cilantro, chopped
- 1 large avocado, diced
- 1 large mango, diced
Slaw dressing:
- 1/2 cup Greek yogurt
- 1 tablespoon mayonnaise
- 1/2 lime, juiced, more to taste
- 1/2 teaspoon honey, more to taste
- 1 clove garlic, finely minced or microplaned
- 1/2 teaspoon cumin
- 1/4 teaspon salt, more to taste
- 1/8 teaspoon freshly ground black pepper
- For serving: Lime wedges, extra cilantro, Greek yogurt or sour cream, sriracha
Instructions
- Cook the fish sticks according to the package directions until golden brown and crispy.
- When the fish sticks cook, make the slaw dressing. In a large bowl, whisk together the Greek yogurt, mayonnaise, lime juice, honey, garlic, cumin, black pepper, and salt.
- Add the coleslaw mix and cilantro to the bowl and toss until evenly coated. Taste and adjust salt if needed.
- Warm the tortillas in a dry skillet or wrapped in a damp paper towel in the microwave.
- Assemble tacos by adding fish sticks (2-3 depending on size), then topping with slaw, avocado and mango.
- Serve with lime wedges, extra cilantro, a dollop of Greek yogurt or sour cream, and sriracha if desired.
Notes
- Nutrition information may vary depending on the type of fish sticks and optional toppings you use.
- Cook the fish sticks until they’re deeply golden and crispy. This ensures they hold up well under the slaw and toppings.
- Warm the tortillas in a dry skillet for the best texture.
- Use ripe mango for the sweetest flavor. If it’s out of season, diced pineapple or peaches are good substitutes.
- Store the fish sticks separately from the slaw and toppings to keep them crispy. Reheat before serving.
Nutrition
Nutrition information is automatically calculated and should only be used as an estimate.
Food photography by Marie-Catherine Dubé.
