I receive emails from America’s Test Kitchen (ATK), which also includes Cooks Country (where this recipe originated). I LOVED the idea, changed some things to make it my own and tried a few versions. Both were fabulous. Turns out there ARE good fish sticks, I took their advice…
America’s Test Kitchen mentioned using the Gorton’s Crunchy Breaded fish sticks (if you have an air fryer, click the Gorton’s link for how to cook using your air fryer). I have to say… I was leery. But, it’s ATK, they don’t turn out bad recipes, so I tried it. Am I ever glad I did! Cook’s Country recipe (they’re part of ATK) is Sweet & Spicy Fried Fish Stick Tacos (click the link to see their version – Yes, you need a subscription but you can use a free trial to check out their site).
What I changed… I didn’t fry the fish sticks. They mentioned in their recipe that the fish stick worked well just baking according to package directions. So in my mind, why fry? I’m not a fryer, so if they weren’t good baked I would have stopped there and you wouldn’t be reading this…
I made two versions, both baked. One similar to how it was written except I substituted thinly sliced red cabbage (LOVE the crunch), and the second version I didn’t use the lime to squeeze, but used pickled red onions, that literally take a minute to make. I didn’t have radishes or scallions so I left those off, but will try the recipe as written one day. For now, I love both of these versions!
🖨 Click HERE to print the recipe below!
- 14 oz. Gorton’s Crunchy Breaded Fish Sticks
- 1/3 cup mayo
- 2 tablespoons sweet chili sauce
- Corn tortillas, warmed* (Next time I would use yellow corn instead of white, will be prettier)
- Iceberg lettuce, shredded
- Red cabbage, sliced thinly
- Wedges of lime, to squeeze
- (pickled red onion)**
- Bake the fish sticks according to package directions.
- Mix up the sauce (mayo + chili sauce).
- Slice iceberg lettuce thinly.
- Slice red cabbage thinly.
- Cut up limes to squeeze or make pickled red onion*
- Two ways to go about assembling: Easy way is to smear a little sauce on tortilla, place fish stick, another light smear of sauce, veggies and a little plop of sauce OR Mix just enough sauce to coat the lettuce and another bowl with just enough to coat the fish, then assemble. My first try I used 1 ½ fish sticks/taco, the second time I fit 2. Bottom line, you can’t do it wrong, do it how you like!
Normally I make this just for the two of us, so I bake the number of fish sticks that we’ll use and go from there. The possibilities are endless on the toppings. This is outrageously delish!
Pickled red onion: In a jelly jar, I added THINLY sliced red onion, covered with apple cider vinegar and a tiny plop of honey, stir and let sit for a little bit while preparing. Can store in fridge and use for a few days.
*I heated the tortillas by placing on a plate then covering with a damp paper towel. Pop into microwave just until hot .
✍️ Until next time…