Crispy Fish Stick Tacos with Fennel Apple Slaw and Sriracha Aioli
Quick weeknight crispy fish stick tacos with fennel apple slaw and sriracha aioli. A delicious shortcut using quality frozen fish sticks, fresh slaw with tangy white balsamic vinegar and a spicy Sriracha Aioli on warm corn tortillas. Ready in 30-ish minutes!
Ingredients
- 1 pound Frozen fish sticks made from real wild-caught fish with minimal processing and clean breadcrumbs
Crisp Fennel Apple Slaw
- 1 cup thinly sliced cabbage
- ½ large fennel bulb thinly sliced (about 1 cup)
- 1 cup thinly sliced celery leaves and tender top stems
- 1 small Gala or Fuji apple thinly sliced
- Juice of 1 medium lime
- 1 tbsp white pear balsamic vinegar substitute apple cider vinegar
- Large handful fresh cilantro finely chopped
- Salt and pepper to taste
Sriracha Aioli
- ½ cup Greek yogurt
- 2 tbsp mayonnaise
- 1 tsp yellow mustard
- Juice of ¼ large lime
- 1 tsp honey
- 1½ tbsp sriracha adjust for heat
- Salt and pepper to taste
Assembly
- 10-12 small corn tortillas preferred for authentic flavor; flour works too
Instructions
Bake the Fish Sticks
- Preheat oven to package instructions (usually 425°F/220°C). Arrange fish sticks in a single layer on a baking sheet. Bake 20-30 minutes, flipping halfway, until crispy and golden. We choose brands mostly fish, not filler.
Make the Slaw
- While sticks bake, toss cabbage, fennel, celery leaves, apple, cilantro, lime juice, vinegar, salt, and pepper in a bowl. Let sit 10 minutes so flavors mingle.
Whip Up Aioli
- Stir yogurt, mayo, mustard, lime juice, honey, sriracha, salt, and pepper until smooth. Taste and tweak sriracha for your kick. This creamy heat ties everything.
Assemble Tacos
- Warm tortillas over gas flame or in skillet until pliable. Layer 2-3 fish sticks per tortilla, pile high with slaw, and drizzle aioli. Squeeze extra lime. Dig in while hot.
