Quick Fish Stick Tacos

With a crazy easy method and the most delicious crunchy texture, Fish Stick Tacos are an easy family dinner to share. They take less than 15 minutes and are so versatile.

Fish Stick Tacos

I have been working hard to increase my arsenal of really easy family dinners this year—so I have options for quick meals to make when I’d rather get takeout but just don’t want to spend that kind of money. And Fish Stick Tacos are one of our favorites. These rely on frozen fish sticks to take the work out of preparing the fish, and surround them with classic taco toppings according to how each person enjoys their plate.

These are easy to deconstruct as needed for the kids, they can be spiced up or down, and are easy to make more or less according to appetites and number of people at the table.

I’ll share the method for this so you can make them with a favorite type of frozen fish sticks from the store, or you can try my Homemade Fish Sticks.

Ingredients

Here’s a look at how to make this recipe to share with the kids so you know what to have on hand and ready to go.

• Fish sticks: You can use store-bought fish sticks (we usually buy Ian’s Natural or Trader Joe’s) or Homemade Fish Sticks.
• Taco-size tortillas: I usually buy tortillas that are a blend of corn and wheat, since I love that soft, yet homemade-like texture, but you can use any that you prefer.
• Shredded lettuce or cabbage: A little crunch in the tacos is a really pleasant texture contrast, so you can add shredded lettuce or cabbage, or a Mexican-style salad kit like the one shown above.
• Shredded cheese, salsa, sliced avocado, sour cream, optional; or use any desired taco topping as your family likes.

Step-by-Step Instructions

Here’s a look at the process involved in making this recipe so you know what to expect. Scroll down to the end of the post for the full times and amounts.

1. Prepare the fish sticks according to the package directions. (Or use my recipe for homemade Fish Sticks.)
2. Warm the tortillas in a tortilla warmer for 1 minute. Or stack and wrap with a damp paper towel. Place into the microwave and warm for 60 seconds, flipping over halfway through.
3. Serve fish sticks and tortillas with desired toppings.

How to Store

Store each element in a separate airtight container in the refrigerator for up to 5 days. Warm the fish sticks in a toaster oven or in an Air Fryer for 4 minutes at 375 degrees F.

Best Tips for Success

• Use frozen fish sticks from the grocery store and prepare according to box directions or make my Homemade Fish Sticks.
• Use your preferred type or brand of tortilla. Ones labeled “soft” may be a little easier for kids to eat.
• Warm the tortillas in a tortilla warmer or wrap a stack in a damp paper towel and warm for 60 seconds, flipping over halfway through.
• Serve deconstructed for the kids as needed for easier eating.
• Use shredded cabbage or a bag of Mexican-style cabbage salad.

I’d love to hear your feedback on this post, so please rate and comment below!

• Prepare the fish sticks according to the package directions. (Or use my recipe for homemade Fish Sticks.)

• Warm the tortillas in a tortilla warmer for 1 minute. Or stack and wrap with a damp paper towel. Place into the microwave and warm for 60 seconds, flipping over halfway through.

• Serve fish sticks and tortillas with desired toppings.

• Use frozen fish sticks from the grocery store and prepare according to box directions or make my Homemade Fish Sticks.
• Use your preferred type or brand of tortilla. Ones labeled “soft” may be a little easier for kids to eat.
• Warm the tortillas in a tortilla warmer or wrap a stack in a damp paper towel and warm for 60 seconds, flipping over halfway through.
• Serve deconstructed for the kids as needed for easier eating.
• Use shredded cabbage or a bag of Mexican-style cabbage salad.

Calories: 364kcal, Carbohydrates: 46g, Protein: 29g, Fat: 7g, Saturated Fat: 2g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 0.1g, Cholesterol: 49mg, Sodium: 637mg, Potassium: 519mg, Fiber: 7g, Sugar: 5g, Vitamin A: 226IU, Vitamin C: 2mg, Calcium: 188mg, Iron: 3mg