These Crispy Fish Tacos with a fresh, crunchy slaw are the perfect fast & healthy weeknight dinner! With the help of Gorton's Fish Sticks from the freezer section, it's perfect for a quick, fresh, and delicious meal!
Preheat oven to 450 degrees.
Add sliced cabbage, shredded carrots, chopped pickled jalapeños, chopped cilantro, and chopped green onions to a medium bowl.
In a small bowl add greek yogurt, pickled jalapeño juice, and the juice of one lime. Whisk together thoroughly with a fork. Salt & Pepper to taste.
Add the greek yogurt mix in with the vegetables and stir together to coat everything. Salt and Pepper to taste. Set aside.
Optional Tip: IF you'd like to make the taco slaw ahead of time. Place sliced cabbage into a colander and sprinkle with salt. Let it sit for about 10-15 minutes in the sink. Then, lay it on some paper towels and dab the cabbage to dry it completely. This helps draw out the extra moisture that cabbage holds and will help it keep longer and not water down the slaw.
In a small bowl add garlic powder, onion powder, smoked paprika, cumin, kosher salt, and cayenne pepper into a small bowl. Stir together well.
Spray a sheet pan lightly with cooking spray. Place 16 fish sticks onto the sheet, sprinkle with seasoning mix, spray tops with a little cooking spray, flip, and repeat. Place in 450 degree preheated oven for 18 minutes. Flipping half way through.
While the fish sticks are baking, heat up 8 corn tortillas with your preferred method.
When the fish sticks are done, build each taco by placing two chopped up fish sticks on top of each tortilla and then pile the taco slaw on top. I use a heaping 1/4 cup on each taco, but you can add more or less. You will more than likely have a little leftover to enjoy on the side with each taco.