Fish Tacos
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5 from 6 votes

Fish Tacos

Fish Tacos. You can have these Fish Tacos on the table in under 30 minutes
Prep Time15 mins
Cook Time14 mins
Total Time29 mins
Course: Lunch
Cuisine: American
Keyword: cinco de mayo, seafood
Method: Bake
Skill Level: Intermediate
Servings: 4
Calories: 273kcal
Author: Marilyn


For The Cabbage Slaw:

  • Classic Cole Slaw
  • Vinegar Cole Slaw 
  • Blue Cheese Cole Slaw or your favorite home made or store bought cole slaw.

For The Bang Bang Sauce:

  • 1/3 cup mayo
  • 2 tablespoons sweet chili sauce
  • 1 tablespoon Sriracha or other hot sauce (I used 2 tablespoons for more kick!)For The Tacos:
  • 16 Gorton’s Alaskan Pollock Fish Sticks
  • 8 corn tortillas
  • ½ cup Cilantro leaves for garnish
  • additional lime wedges for garnish


  • Preheat oven to 425 F

Cabbage Slaw

  • Combine cabbage, cilantro, green onions, garlic, ginger, fresh lime juice, honey, olive oil and salt in a large bowl. Toss and set aside.

Bang Bang Sauce

  • Whisk together mayonnaise, sweet chili sauce, and Sriracha / hot sauce in a small bowl. Then set aside.
  • Bake 16 Gorton’s Alaskan Pollock fish sticks for 12-14 minutes on a parchment-lined baking sheet. Flip once at 8 minutes.
  • Meanwhile, heat a sauté pan over high heat. When the pan is hot, spray a little cooking spray on both sides of a corn tortilla and toast for 20-30 seconds per side. Repeat with 7 more tortillas.
  • Assemble tacos with tortillas, slaw, and fish sticks. Drizzle with Bang Bang sauce, then garnish with cilantro and lime juice.


©MARILYN'S TREATS. All images are copyright protected. 


Serving: 1g | Calories: 273kcal | Carbohydrates: 9.4g | Protein: 45.8g | Fat: 4.7g | Saturated Fat: 1.4g | Polyunsaturated Fat: 0.8g | Monounsaturated Fat: 0g | Trans Fat: 0.4g | Cholesterol: 230mg | Sodium: 390mg | Potassium: 0mg | Fiber: 0.4g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg