Fish Stick Tacos w/ chipolte broccoli slaw and avocado cream sauce
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 233.6
- Total Fat: 11.0 g
- Cholesterol: 11.8 mg
- Sodium: 441.1 mg
- Total Carbs: 25.4 g
- Dietary Fiber: 3.4 g
- Protein: 10.5 g
View full nutritional breakdown of Fish Stick Tacos w/ chipolte broccoli slaw and avocado cream sauce calories by ingredient
Introduction
adapted from cooking light mag Sept 2013 adapted from cooking light mag Sept 2013Number of Servings: 8
Ingredients
Ingredients:
Sour Cream, 3 tbsp
Kraft Mayo Light Mayonnaise (Mayo), 2 tbsp
Lime Juice, 1 lime yields
*goya chipolte peppers, 1 tbsp
*Splenda, 1 tsp
Cider Vinegar, .33 tbsp
Salt, .25 tsp (aprox)
Pepper, black, .25 tsp (aprox)
*broccoli slaw (broccoli, carrots, red cabbage), shredded, 3 cup
Milk, 1%, 2 tbsp
Avocados, Florida, .5 fruit without skin and seeds
Garlic, 1 clove
*Fish Sticks-Gorton's Crunchy Golden Fish Sticks-16 sticks
*Tortilla, Corn, 8
Tips
http://www.myrecipes.com/recipe/fish-stick-tacos-50400000130040/
Directions
1. Preheat oven to 425°.
2. Combine 1 tablespoon sour cream, mayonnaise, 1 tablespoon lime juice, chipotle, splenda, vinegar, rind, 1/4 teaspoon salt, and pepper in a medium bowl, stirring with a whisk. Add coleslaw; toss to coat.
3. Combine remaining 2 tablespoons sour cream, remaining 1 tablespoon lime juice, remaining 1/8 teaspoon salt, milk, avocado, and garlic in a mini food processor; process until smooth.
4. Arrange frozen fish sticks in a single layer on a baking sheet coated with cooking spray. Bake at 425° for 27 minutes or until browned and crisp, turning once.
5. Heat tortillas according to package directions. Top each tortilla with about 1 tablespoon avocado mixture, 2 fish sticks, and 1/3 cup slaw mixture. Serve with lime wedges.
Serving Size: makes 8 tacos 2 per serving
Number of Servings: 8
Recipe submitted by SparkPeople user MELNELO.
2. Combine 1 tablespoon sour cream, mayonnaise, 1 tablespoon lime juice, chipotle, splenda, vinegar, rind, 1/4 teaspoon salt, and pepper in a medium bowl, stirring with a whisk. Add coleslaw; toss to coat.
3. Combine remaining 2 tablespoons sour cream, remaining 1 tablespoon lime juice, remaining 1/8 teaspoon salt, milk, avocado, and garlic in a mini food processor; process until smooth.
4. Arrange frozen fish sticks in a single layer on a baking sheet coated with cooking spray. Bake at 425° for 27 minutes or until browned and crisp, turning once.
5. Heat tortillas according to package directions. Top each tortilla with about 1 tablespoon avocado mixture, 2 fish sticks, and 1/3 cup slaw mixture. Serve with lime wedges.
Serving Size: makes 8 tacos 2 per serving
Number of Servings: 8
Recipe submitted by SparkPeople user MELNELO.
