Chelsea's Messy Apron · by Chelsea Lords★ 5.0 (9)
Fish Stick Tacos
NUTRITION · PER SERVING30M COOK
CAL 15%·PRO 17%
CARBS 27G36% OF CAL
3G FIBER20G OTHER3G TOTAL SUGAR
FAT 18G54% OF CAL
4G SAT14G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Crispy fish sticks with cabbage slaw and lime crema served in warm corn tortillas. An easy, casual meal with bright, fresh flavors.
mainamericantacofish🔥 ovengluten free
View the full recipe on Chelsea's Messy Apron →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 7- 3 cups coleslaw ((shredded green cabbage), see note 1)
- 1 tablespoon red wine vinegar
- Salt and pepper
- 14 frozen fish sticks (I like Gorton’s)
- 7 extra-thin corn tortillas
- 1/3 cup sour cream (lite/fat-free works great)
- 1/4 cup mayo
- 1 lime
- 1 teaspoon garlic powder
- 1 teaspoon Sriracha
- Serving suggestions (see note 2)
At a glance
PER SERVING · TIME 30M
CAL 15%·PRO 17%
CARBS 27G36% OF CAL
3G FIBER20G OTHER3G TOTAL SUGAR
FAT 18G54% OF CAL
4G SAT14G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 15m
- Sodium
- 453mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 242mg
- Calcium
- 56mg
- Iron
- 0.91mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 453MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.