Quick Fish Tacos (Gluten-Free Options)

Quick Fish Tacos are perfect for a busy weeknight since dinner can be on the table in 30 minutes. Trader Joes has some great convenience food options—some are healthier than others. One day they were sampling their lightly breaded fish sticks. Within the 10 second conversation that I had with that friendly Trader Joe’s employee she told me how she uses the fish sticks to make fish tacos. What an epiphany! Nowadays, many stores also sell gluten free fish stick, so it can be a quick gluten-free lunch or dinner too.

Quick Fish Tacos
1 package of frozen fish sticks (update: you can now find these gluten-free)
2 cups of shredded red cabbage (store-bought pre-shredded)
2 tablespoons ranch dressing
2 teaspoons white vinegar
2 tablespoons fresh cilantro
1 package of tortillas (all sorts available: corn, flour, cassava, almond based on dietary needs)

1) Preheat oven and bake fish sticks according to package directions.

2) While fish sticks are baking, mix the rest of the ingredients in a bowl.

3) Heat tortillas in the oven wrapped in parchment paper or with a small amount of oil frying pan (stacking on a plate as heated).

4) Assemble using two to three fish sticks per taco and a scoop of the cabbage mixture, or let everyone build their own.

Serve with sour cream, avocado, salsa, and a side of refried beans.

Note: my absolute favorite store bought salsa is Trader Joe’s Home-style Salsa Especial—Medium. Or, try my homemade salsa.

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Quick Fish Tacos (Gluten-Free Options)

October 28, 2009

Servings: Varies

Prep: 10 min

Cook: 20 min

Total: 30 min

Difficulty: Easy

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By: lyrathemes

Ingredients

• 1 package of frozen fish sticks (update: you can now find these gluten-free)
• 2 cups of shredded red cabbage (store-bought shredded)
• 2 tablespoons ranch dressing
• 2 teaspoons white vinegar
• 2 tablespoons fresh cilantro
• 1 package of tortillas (all sorts available: corn, flour, cassava, almond based on dietary needs)

Directions

• Step 1 Preheat oven and bake fish sticks according to package directions.
• Step 2 While fish sticks are baking, mix the rest of the ingredients in a bowl.
• Step 3 Heat tortillas in microwave or with a small amount of oil frying pan (stacking on a plate as heated).
• Step 4 Assemble using two to three fish sticks per taco and a scoop of the cabbage mixture, or let everyone build their own.
• Step 5 Serve with sour cream, avocado, salsa, and a side of refried beans. Note: my absolute favorite store bought salsa is Trader Joe’s Home-style Salsa Especial—Medium. Or, try my homemade salsa.