Sweet and Spicy Fried Fish Tacos
By Jessica RudolphPublished on October 18, 2021
Time
35 minutes
Yield
Serves 4
Ingredients
½ cup vegetable oil for frying14 ounces frozen fish sticks ⅓ cup mayonnaise 2 tablespoons sweet chili sauce 1 tablespoon sriracha ¼ teaspoon table salt 8 (6-inch) corn tortillas, warmed2 teaspoons lime juice 2 cups shredded iceberg lettuce 4 radishes, trimmed, halved lengthwise, and sliced thin3 scallions, sliced thin
Before You Begin
Our taste-test co-winning fish sticks are Gorton's Crunchy Breaded Fish Sticks (which are made with whole fish fillets) and Gorton's Fish Sticks (which are made with minced fish). Both are great in this recipe.
Instructions
- Heat oil in 12-inch nonstick skillet over medium heat until shimmering. Add fish sticks and cook until deep golden brown and crisp, 3 to 4 minutes per side. Transfer to paper towel–lined plate.
- Combine mayonnaise, chili sauce, sriracha, and salt in large bowl. Transfer 2 tablespoons mayonnaise mixture to medium bowl and set aside. Add fish sticks to remaining mayonnaise mixture and toss gently to coat. Divide fish evenly among tortillas.
- Whisk lime juice into reserved 2 tablespoons mayonnaise mixture. Add lettuce and toss to coat. Divide lettuce mixture, radishes, and scallions evenly among tacos. Serve.
Time
35 minutesYield
Serves 4Ingredients
½ cup vegetable oil for frying
14 ounces frozen fish sticks
⅓ cup mayonnaise
2 tablespoons sweet chili sauce
1 tablespoon sriracha
¼ teaspoon table salt
8 (6-inch) corn tortillas, warmed
2 teaspoons lime juice
2 cups shredded iceberg lettuce
4 radishes, trimmed, halved lengthwise, and sliced thin
3 scallions, sliced thin
Ingredients
½ cup vegetable oil for frying
14 ounces frozen fish sticks
⅓ cup mayonnaise
2 tablespoons sweet chili sauce
1 tablespoon sriracha
¼ teaspoon table salt
8 (6-inch) corn tortillas, warmed
2 teaspoons lime juice
2 cups shredded iceberg lettuce
4 radishes, trimmed, halved lengthwise, and sliced thin
3 scallions, sliced thin
Ingredients
½ cup vegetable oil for frying
14 ounces frozen fish sticks
⅓ cup mayonnaise
2 tablespoons sweet chili sauce
1 tablespoon sriracha
¼ teaspoon table salt
8 (6-inch) corn tortillas, warmed
2 teaspoons lime juice
2 cups shredded iceberg lettuce
4 radishes, trimmed, halved lengthwise, and sliced thin
3 scallions, sliced thin
Why This Recipe Works
We gussied up frozen fish sticks with a creamy, spicy-sweet coating for the fastest fish tacos you'll ever make.
Before You Begin
Our taste-test co-winning fish sticks are Gorton's Crunchy Breaded Fish Sticks (which are made with whole fish fillets) and Gorton's Fish Sticks (which are made with minced fish). Both are great in this recipe.
Instructions
- Heat oil in 12-inch nonstick skillet over medium heat until shimmering. Add fish sticks and cook until deep golden brown and crisp, 3 to 4 minutes per side. Transfer to paper towel–lined plate.
- Combine mayonnaise, chili sauce, sriracha, and salt in large bowl. Transfer 2 tablespoons mayonnaise mixture to medium bowl and set aside. Add fish sticks to remaining mayonnaise mixture and toss gently to coat. Divide fish evenly among tortillas.
- Whisk lime juice into reserved 2 tablespoons mayonnaise mixture. Add lettuce and toss to coat. Divide lettuce mixture, radishes, and scallions evenly among tacos. Serve.
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