Ingredients
Instructions
- 12 white corn tortillas
- 16 Trident Ultimate Fish Sticks, or other top quality fish sticks
- 2 cups finely shredded coleslaw cabbage
- 2 limes
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 Tablespoon chopped fresh cilantro
- 1/2 a hot pepper, jalapeno finely chopped
- 1/2 teaspoon dried dill weed
- 1/4 teaspoon Chipotle chili, ground powder
- 1/2 teaspoon oregano, dried
- 1 teaspoon chopped capers
- 1/2 teaspoon cumin
Instructions
- In a small bowl combine mayonnaise, sour cream, juice of one lime, chopped cilantro, dill weed, hot pepper, oregano, capers, chipotle chili, and cumin. Mix until well combined. Cover and chill one hour.
- Preheat oven to 400°. Spray a baking sheet with non-stick cooking spray. Lay fish sticks out on baking sheet. Place in oven. Bake for 10 minutes. If fish sticks are golden brown turn and bake other side for an additional 10 minutes. Remove fish sticks from oven and chop into smaller bite size pieces.
- While fish is baking, roast tortillas over open flame, on your gas range if you have one, till edges turn dark brown and tortillas begin to bubble. Turn tortilla over and toast opposite side.
