Easy Fish Tacos with Slaw

5 from 4 votes

Quick and easy fish tacos with frozen fish sticks and a creamy cilantro lime slaw -- perfect for a flavorful dinner in just 20 minutes!

Course Dinner

Cuisine American, Mexican, Tex-Mex

Keyword easy fish tacos, easy fish tacos with slaw, fish stick fish tacos, fish tacos with slaw

Prep Time 10

Cook Time 11

Total Time 21

Servings people

Calories 320kcal

16 frozen fish sticks (about 1 lb.)
2 tablespoons mayonnaise
1 tablespoon freshly squeezed lime juice
1 teaspoon sugar (or sub with honey)
½ teaspoon kosher salt, plus more to taste
¼ teaspoon garlic powder
Ground black pepper, to taste
4 cups shredded cabbage (red or green cabbage is fine, or use a prepared coleslaw mix for a shortcut)
2 green onions, thinly sliced
¼ cup chopped fresh cilantro (or sub with parsley)
1 small jalapeño pepper, seeded and minced (optional)
8 small corn tortillas or flour tortillas, warmed
Optional, for serving: salsa, guacamole or sliced avocado, lime wedges, sour cream, shredded cheese, diced tomatoes, corn, black beans, sliced radishes, hot sauce

While the fish is in the oven, prepare the slaw. In a large bowl, whisk together the mayonnaise, lime juice, sugar, salt, garlic powder, and black pepper. Add the cabbage, green onions, cilantro (or parsley), and jalapeño pepper (if using). Toss to coat the vegetables in the dressing. Taste and season with extra salt and pepper, if necessary. Add a little bit of extra mayo if you'd like it even more creamy. Let the slaw sit until ready to serve.

Place two fish sticks on each tortilla; top with some of the slaw. Add extra toppings if desired; serve any remaining slaw on the side.

Warm the corn tortillas of flour tortillas before serving. You can do this by wrapping them in foil and putting them in the oven for a few minutes, by wrapping them in damp paper towels and microwaving them, or by charring them over a gas burner on the stovetop.
Flip the fish sticks halfway through the baking time so that they get crispy on both sides.