1 box Gluten Free Fish Sticks (such as Dr. Praeger’s Potato Crusted Fish Sticks)
6 Gluten Free corn tortillas
1/2 cup sour cream or plain Greek yogurt (soy is ok)
2 tbsp. Gluten Free taco sauce
1 1/2 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
- 1/2 yellow onion, chopped
- Juice of 1 lime
- 1/4 cup chopped fresh cilantro
Mix all ingredients together gently. Serve or store in a covered container in the fridge.