Fish Stick Tacos

Ingredients

• 6 fish sticks (Gorton's Fish Sticks are my favorite)
• 6 mini tortillas (Mission Zero Net Carb Tortillas are the perfect size match for Gorton's fish sticks)
• 1 cup shredded cabbage
• 1/4 cup thinly sliced red onion
• 1 lime, juiced
• 3 Tbsp sour cream
• 2 cloves garlic, minced (I use a garlic press to mince)
• 1 Tbsp paprika
• 1 Tbsp hot sauce (cholula, Sriracha, etc.)
• (Optional) 2 Tbsp minced jalapeños

Instructions

1. Cook your fish sticks according the the package instructions. I like to use an air fryer for this.
2. While your fish sticks are cooking, create a cabbage slaw by mixing your shredded cabbage and red onion. Add the juice of half a lime, mix, and salt to taste.
3. Make your sauce by combining your sour cream, minced garlic, paprika, hot sauce, and the juice from the other half of your lime. Salt to taste; salting will bring out the acidity of the garlic and lime juice so be mindful there.
4. Once your fish sticks are done cooking you can assemble your tacos by spreading a dollop of sauce down the middle of a tortilla, placing the fish stick in the center, then topping with your cabbage slaw and minced jalapeños.

Notes

• You can cut back on the spice by reducing or omitting the jalapeños and hot sauce. If you are a spice beginner I highly recommend Cholula, as it packs minimum spice while providing good flavor.

• Measure with your heart. It's QUICKER.

• This is a great meal if you're on a calorie deficit, especially if you use fiber tortillas which are very filling.

• You can heat up your tortillas, on a stovetop or in the microwave with a damp paper towel on top, but I personally don't do this because I don't find it necessary.