Don’t look at me like that. I’ve never professed to be a professional chef. Or culinary wizard. (Only in my dreams do I prepare an amazing Thanksgiving dinner…and conquer my fear of Phyllo dough .)
So, fish tacos…made with frozen fish sticks…really, Amy?
Does it help to know I recognize this isn’t really a recipe and I know it’s not really cooking?
Does it help to know that I’ve been chasing my tail for the past two weeks and I’m just plain tired? Back hurts. Head hurts. Dogs are barkin’.
Does it help to know that sister Jen, who is totally more refined than I will ever be (wine connoisseur, sparkly earrings, best footwear ever), loves these too?
Come on. Admit it. You’re intrigued. You’ve been searching for a quick, uncomplicated, cheap meal. One that maybe even the kids will eat.
I’ve made these a gazillion times now. And they are, in a word, yummy. They just are.
See, I’m not an idiot. I’ve actually come to your rescue. You’ll be thanking me next week.
Prep time: 5 minutes
Total time: 30 minutes
• 1 (11 ounce) package frozen baked, breaded fish sticks
• 1 1/2 cups shredded cabbage (coleslaw mix)
• 3 tablespoons mayonnaise
• 8 corn tortillas
• 1 bottle salsa of your choice (you won’t use it all)
Bake fish according to package directions.
Meanwhile, in a medium bowl, combine cabbage and mayo; toss to coat. Warm the tortillas and divide cabbage mixture among them. Add fish and top with the salsa.
Note: You can also substitute popcorn shrimp for the fish sticks.