Joybee, What's for Dinner? : Quick Lime Slaw

Monday, August 3, 2015

Fish Sicks Tacos

A quick dinner fix of fish tacos made with fish sticks and slaw on corn tortillas.

(That funny looking drink in the back ground is chia water I'll post about it later.)

Trident Fish Sticks from Costco are the best fish sticks I've ever had. Fish sticks may not be a sophisticated food, but I love them and they are quick and easy. These fish sticks are the best because they aren't made of minced fish parts but are actual fillet of Alaskan Pollock. They taste like real fish! The sticks aren't overly breaded either just a thin coating that bakes up crispy. My husband and I eat these often.

Trident brand fish sticks are the best I've ever had. [Tweet this]

Fish sticks are one of my favorite go-to dinners when I'm crunched for time or just don't feel like making something more elaborate. I often have fish sticks with tater tots and a garlic aioli or tartar sauce in which to dip them both. If I'm trying to be healthier, fish sticks make a great meal with a baked sweet potato and steamed veggies.

Fish sticks are my favorite go-to quick dinner fix. [Tweet this]

I love fish tacos and it just seemed obvious to try tacos with fish sticks. I'm so glad I finally tried it. I can't get enough of these quick and easy fish sticks tacos. They're delicious and so simple. You can make them as fancy, or not, as you like using your favorite toppings.

I can't get enough of these quick and easy fish sticks tacos. [Tweet this]

Fish Sticks Tacos

Cook time; under 30 minutes
Servings: 1

Ingredients:

4 fish sticks (cooked according to package directions)
2 corn tortillas
Quick Lime Slaw
Lime wedges (optional)
Cilantro (optional)

Prepare the slaw first or a day in advance.

Bake fish sticks according to the package directions (about 15 minutes for mine).

Meanwhile, toast the tortillas on both sides until browned. Remove to a plate and cover with a towel to keep warm until the fish sticks are done.

On each tortilla place some of the slaw, 2 fish sticks and top with cilantro, if using. (My cilantro is wilted because I sprinkled it on top of the fish sticks while they were still very hot.)

Squeeze some lime juice over and eat up.

Makes enough for one but it's easy to multiply (usually 2 tacos per person is sufficient).

Enjoy.

For more fish recipes check out:

Cinnamon Spice Fish Tacos

Seared Ahi Salad

Spicy Poke Salad

Linked to: Treasure Box, 2 Cup, Lou Lou Girls, Wonderful, Ticklemy Tastebuds, Wake Up, Full Plate, Freedom, Foodie Friends, Pretty Pintastic, Best of the Weekend

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Simple Chicken Tacos and Black Beans

Yum

A very simple dinner using leftover chicken for tacos and a quick black bean side dish.

These tacos were completely unexpected and delicious. I bought corn tortillas, made slaw, and had black beans warming in preparation for Fish Stick Tacos (which I'll post next time). I was waiting for my husband to get home from work before I cooked the fish sticks when he surprised me by bringing home leftovers.

Unexpected leftovers make great tacos. [Tweet this]

Someone from his work had barbecue/grilled chicken for lunch and couldn't finish it all so he brought me the leftovers. I don't want y'all to think we can't afford to buy our own food. We can, but my husband hates to see any food go to waste and he knew I had tacos planned so thought I might sub chicken for the fish sticks. It wasn't much chicken but plenty for the two of us and even easier than the dinner I had planned. So that's how these Simple Chicken Tacos came into existence. Once again an unplanned meal rescued leftovers and tasted great. This would work well with leftover rotisserie chicken too.

Rescue leftover rotisserie chicken with tacos. [Tweet this]

Simple Chicken Tacos

Prep/cook time: 15 minutes or fewer
Servings: 2

Ingredients:

*Quick lime slaw
1 cup leftover chicken, shredded
4 Corn Tortillas, toasted/grilled
Cilantro

**Quick Lime Slaw: 1/2 head of cabbage sliced/shredded, juice of 1 lime, 1 Tbsp Mayonnaise, and 1 tsp sugar. Toss the cabbage in the juice, mayonnaise, and sugar until thoroughly mixed. Cover and refrigerate for at least 1 hour or until ready to use (it's great right away too if you're crunched for time).

Grill the tortillas quickly on both sides until pliable and sturdier (see my trick for more details). Cover with a towel and set aside.

Meanwhile, heat the leftover chicken (in the microwave is fine).

Lay out the tortillas (2 per person). Spread some of the slaw on each tortilla, then 1/4 of the chicken, and top with cilantro.

Serve with black beans (recipe below).

Black Beans and Red Pepper Side

Cook time: 15-20 minutes
Servings: 4-6

Ingredients:

1 Tbsp olive oil
1 onion, chopped
1 red bell pepper, chopped
2 cups pre-cooked black beans (or 1 can drained)
1 Tbsp garlic powder
salt & pepper to taste
Hot sauce or hot pepper flakes, optional

In a medium saucepan cook the onion and red pepper, over medium-high heat (with a sprinkle of salt and pepper), until tender.

Add the black beans (and salt if needed), garlic powder, and hot sauce if using (enough to make it spicy to your liking). Stir to mix well, lower the heat to low, and cover until the beans are heated through.

Serve as a side dish for any meal.

Enjoy.