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Cook Time:15 minsAdditional Time:15 minsTotal Time:30 minsServings:4Yield:4 servingsJump to Nutrition Facts
Cook Time:15 minsAdditional Time:15 minsTotal Time:30 minsServings:4Yield:4 servings
Cook Time:15 mins
Cook Time:
15 mins
Additional Time:15 mins
Additional Time:
Total Time:30 mins
Total Time:
30 mins
Servings:4
Servings:
4
Yield:4 servings
Yield:
4 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients16fish sticks (about 8 ounces)3cupscoleslaw mix or shredded cabbage2tablespoonsrice vinegar⅛teaspoonsalt½ripe avocado¼cupmayonnaise2teaspoonslime juice½teaspoonhot sauce8corn tortillas, warmedCilantro for garnish
Cook Mode(Keep screen awake)
Ingredients
16fish sticks (about 8 ounces)
3cupscoleslaw mix or shredded cabbage
2tablespoonsrice vinegar
⅛teaspoonsalt
½ripe avocado
¼cupmayonnaise
2teaspoonslime juice
½teaspoonhot sauce
8corn tortillas, warmed
Cilantro for garnish
DirectionsPrepare fish sticks according to package directions.Meanwhile, toss coleslaw mix (or cabbage) with vinegar and salt.Mash avocado in a small bowl, then mix in mayonnaise, lime juice and hot sauce.Serve the fish sticks in tortillas topped with the slaw, avocado crema and cilantro, if desired.TipsFish Sticks: Most are made with pollock, which is a sustainable choice if it’s Marine Stewardship Council certified (look for the blue label or contact the manufacturer). Try to avoid added sugar (or make sure it’s as close to the end of the ingredient list as possible). Go for one with 300 mg or less of sodium per serving. Our Favorites: Kidfresh Fun-tastic and Dr. Praeger’s Lightly BreadedOriginally appeared: EatingWell Magazine, September/October 2016
Directions
Prepare fish sticks according to package directions.Meanwhile, toss coleslaw mix (or cabbage) with vinegar and salt.Mash avocado in a small bowl, then mix in mayonnaise, lime juice and hot sauce.Serve the fish sticks in tortillas topped with the slaw, avocado crema and cilantro, if desired.TipsFish Sticks: Most are made with pollock, which is a sustainable choice if it’s Marine Stewardship Council certified (look for the blue label or contact the manufacturer). Try to avoid added sugar (or make sure it’s as close to the end of the ingredient list as possible). Go for one with 300 mg or less of sodium per serving. Our Favorites: Kidfresh Fun-tastic and Dr. Praeger’s Lightly Breaded
Prepare fish sticks according to package directions.
Meanwhile, toss coleslaw mix (or cabbage) with vinegar and salt.
Mash avocado in a small bowl, then mix in mayonnaise, lime juice and hot sauce.
Serve the fish sticks in tortillas topped with the slaw, avocado crema and cilantro, if desired.
Tips
Fish Sticks: Most are made with pollock, which is a sustainable choice if it’s Marine Stewardship Council certified (look for the blue label or contact the manufacturer). Try to avoid added sugar (or make sure it’s as close to the end of the ingredient list as possible). Go for one with 300 mg or less of sodium per serving. Our Favorites: Kidfresh Fun-tastic and Dr. Praeger’s Lightly Breaded
Originally appeared: EatingWell Magazine, September/October 2016
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Nutrition Facts(per serving)395Calories24gFat38gCarbs10gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
