MEAL BETTER CLUB

Weeknight meal hacks for when you just can’t

We think about dinner so you don’t have to…

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The Meal Better Squad: Anna, Annie and Grace

What’s cookin’, good lookin’?

Here’s a sneak peak of our recipes!

Fish Tacos

Ingredients:

  • 1 ½ pounds frozen fish sticks or filets

  • 8 small tortillas - either flour or corn

  • 1 cup salsa verde

  • 1 x 10 ounce bag of shredded cabbage or slaw mix

  • Mayonnaise

  • Salt

  • Pepper

  • 2 limes

  • Crema or sour cream for serving

Equipment:

  • Sheet pan

  • Large mixing bowl

  • Spatula

  • Cutting board

  • Knife

  • Parchment paper (optional)

Steps:

Spray or line a sheet pan for easy clean up, then warm the fish sticks according to the instructions on the package or your preferred method (our is the air fryer of our toaster oven) - don’t forget to set a timer. 

Make the slaw: to a large bowl, add the cabbage slaw mix. Sprinkle with a generous pinch of salt and massage the cabbage (really scrunch it up) until it starts to break down a bit, then mix with big scoop of mayo (about 3 tablespoons), a pinch each of salt, pepper, and the juice of 1 lime. Toss with a rubber spatula to combine. Taste, then zhuzh as needed, and set aside to let the flavors meld while you prepare the rest of your items. 

Heat your tortillas by stacking them, wrapping them in aluminum foil, then warming alongside your fish sticks for 6 - 7 minutes. Or, set a clean, dry pan over medium high heat, and warm the tortillas on each side for about 30 seconds or so. Once warmed, place into a clean kitchen towel until you’re ready to eat. 

When the fish is cooked and the tortillas are warm, quarter the remaining lime, then place everything on the table and enjoy your fish taco bar. We assemble ours by spreading a tortilla with sour cream (for maximum stickability), then piling on the slaw, followed by the fish, then topped with salsa. A sprinkle of hot sauce on top never goes amiss. 

Hot tips:

  • There are many good varieties out there, including many allergen friendly and mock fish varieties. But, for this recipe we like a battered fish stick a la Starfish or Better Fish; Trader Joe’s also makes a fish nugget that would work well here.

  • For salsa verde, La Fundidora’s fresca salsa is the best around.

  • Tortillas are a deeply personal decision, but we really like both Vista Hermosa’s corn and flour varieties, for their flavor, texture and limited ingredients.

  • If you can find it, we like angel hair coleslaw for this recipe.

Swaps:

  • If you don’t want to use a breaded fish, you could slice a few filets into finger sized pieces, season them as you like, and roast in the oven at 400°F for 5 - 6 minutes.

  • We prefer salsa verde with our fish tacos, but use whatever variety your fam enjoys! Put a couple out and let everyone pick their own - you could even swap in a pico or a guac.

  • If someone in your fam isn’t big on mayo, you can make this slaw with a drizzle of neutral oil instead.

Add-ons:

  • This is a niche item, but we like to spice up our slaw with some chipotle in adobo paste. Frontera used to make this, and we’ve also found it at Wegman’s - this is a great, long lasting product that will pep up your Mexican inspired meals.

  • Other garnishes like a handful of cilantro, some chopped scallions, crumbled cotija, or sliced radish (what we used!) would be great here.

  • Throw on a few toasted pepitas for a bit more crunch and protein.

  • Obviously, a margarita or Mexican beer would be a great addition to this meal.

  • A little guacamole never goes amiss.

Make my meals better!