I try lots of Gluten Free products, and subsequently, so does my family. It's rare that two of us become absolute fans of a product - even more rare when all three of us want to eat it again! (We don't ask the dog, she's not so picky.) So I was a bit nervous when I decided to serve Dr. Praeger's Gluten Free products for dinner - how would my family react to Potato Crusted Fish Sticks & Spinach Littles - especially since I served them with a side of salad?
They loved them. They wanted them again. My husband wanted to know how come I hadn't been buying this brand of fish sticks before, and my daughter gobbled up all the leftover Spinach Littles - (this is a kid that won't eat spinach, by the way. No, I didn't tell her why they were green until after she ate them. I'm no rookie.)
We've since tried the full size Potato Crusted Fish Fillets and the Sweet Potato Littles - we like those too. I even created an Easy Gluten Free Fish Taco recipe for the fish sticks - which I can whip out in very little time & everybody's happy. I love it when everybody's happy.
Dr. Praeger's website is full of clear information and easy-to-read product lists. Most of their Gluten Free products are Dairy & Corn free too - love that. Several are suitable for vegetarians - including the G-Free California Veggie Burgers. Their "Littles" products for kids come in cool cut-out shapes kiddos are looking for - and they're full of the wholesome food we want them to eat.
Here's my Easy Fish Taco Recipe:
1 box Gluten Free Fish Sticks (such as Dr. Praeger's Potato Crusted Fish Sticks)
6 Gluten Free corn tortillas
½ cup sour cream or plain Greek yogurt (soy is ok)
2 tbsp. Gluten Free taco sauce
1 ½ shredded cabbage
1 cup Mango Salsa (see recipe below) or store bought Pico de Gallo
1 lime cut into wedges for serving, optional
Preheat the oven and cook fish sticks according to package directions. You may want to give them an extra minute or two to get nice & crispy.
While the fish is cooking, mix the sour cream or yogurt together and set aside. Prepare the mango salsa if desired. Warm the tortillas slightly over dry heat.
Cut each fish stick in half and fill each tortilla with 3-4 pieces of fish, some of the cabbage and the salsa. Spoon some of the sour cream dressing over the top of the taco and serve with a lime wedge.
- 2 plum tomatoes, diced
- 1 mango, peeled and diced
- ½ yellow onion, chopped
- Juice of 1 lime
- ¼ cup chopped fresh cilantro
Mix all ingredients together gently. Serve or store in a covered container in the fridge.
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