• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
G-Free Foodie logo
  • Recipes
    • Appetizers & Snacks
    • Baked Goods
    • Beverages
    • Dairy Free
    • Desserts
    • Kid Zone
    • Main Dishes
    • Paleo Friendly
    • Quick & Easy
    • Recipes & Techniques by Cooks We Love
    • Salads & Dressings
    • Side Dishes
    • Soups
    • Tips & Tricks
    • Vegan
  • Articles
    • Dining Tips
    • G-Free Foodie Guides
    • G-Free Foodie Mommies
    • G-Free Foodie Product Reviews
    • Gluten Free Advice + Experts
    • KC's Blog
  • About
  • Shop
  • Help!
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
menu icon
go to homepage
search icon
Homepage link
  • Browse Recipes
  • Articles
  • About
  • Shop
  • Help!
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home / Recipes / Recipes / Dairy Free

    Easy Fish Tacos

    Jan 26, 2011 · Leave a Comment

    Easy Fish Tacos
    Dairy FreeMain DishesQuick & Easy

    Share

    •  

    Ingredients

    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

    Directions

    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.

    Mango Salsa:

    • 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.

    « Coconut Pecan Frosting for German Chocolate Cake
    Double Chocolate Walnut Brownies »

    Share

    Reader Interactions

    Let Us Know What You Think Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Sign up for our Newsletter & live deliciously G-Free

    K.C. the G-Free Foodie

    K.C. is a farm-grown foodie, born and raised in the fertile fields of California’s San Joaquin Valley. After being diagnosed with Celiac Disease following years of unexplained illness, she has infused her gluten-free life with flavor, fork in hand. Learn more about K.C.

    Featured Recipes

    how to cook duck breast: perfectly cooked duck breast on salad

    How To Cook Duck Breast: Tea Brined Duck Breast

    Gluten-Free Colomba Pasquale

    Gluten-Free Colomba Pasquale | Easter Dove Bread

    White Chocolate Rocky Road colorful

    White Chocolate Rocky Road | Gorgeous + Easy Treat!

    Lamb Chops with Spicy Apricot Sauce recipe

    How to Cook Lamb Chops in The Oven: Lamb Chops with Spicy Apricot Sauce

    SHOP GLUTEN FREE FAVES

    Popular Categories

    • Appetizers + Snacks
    • Beverages
    • Desserts
    • Dining Tips
    • Main Dishes
    • Quick + Easy
    • Salads + Dressings
    • Soups
    • Tips + Tricks

    Footer

    People

    • About Us
    • K.C. Cornwell
    • G-Free Foodie Gluten Free Advocates + Experts

    Business

    • Partnerships
    • Contact
    • Gluten Free Consulting Services
    • Privacy Policy & Disclaimer
    • Links & Cool Stuff

    Follow Me

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
    • TikTok

    G-Free Foodie © 2023 · All Rights Reserved