These fish tacos can come together in as little as just 15 minutes! The secret? We cheat just a bit, and use regular old frozen fish sticks, amping-up the flavor with the K-3 infused sauce that goes on top.
NOTE: All proportions are PER FOUR (4) TACOS. You can scale the recipe as-needed to make more.
For the sauce:
1-1/2 Tbl. sour cream
1-1/2 Tbl. mayonnaise
1 tsp. K-3 Keenan’s Killer Be Afraid Hot Sauce (more or less to taste)
1/2 tsp. lime juice (fresh or bottled)
For the tacos:
8 frozen fish sticks (preferably cut from filets, rather than made from minced fish)
4 taco-sized soft tortillas, corn or flour
1 small Roma tomato, diced
1/2 avocado, diced
1 leaf red or green cabbage, finely shredded
1 slice of red onion, finely diced
crumbles of Cotija or queso fresco cheese
8 leaves fresh cilantro, coarsely chopped
1/2 lime, cut into wedges
Prepare the fish sticks according to package directions. While they're baking, prepare the rest of the ingredients. For the sauce, mix all four ingredients, stir well, and place in a refrigerator until ready to use. Dice the tomato, avocado, cabbage and red onion. Chop cilantro. Use a fork to crumble the desired amount of cheese onto a plate until ready. Warm the tortillas.
When the fish sticks are done, place two sticks in each tortilla, then top with cabbage, avocado, tomato, and onion. Drizzle about 1-1/2 tsp. of the sauce onto each taco. Sprinkle cheese on each taco, then garnish each with the cilantro. Serve each taco with a lime wedge for squeezing on top at the table. Additional K-3 can be applied at the table as well if desired.