Scrumptious Sundays

Fish Tacos

16 - 20 fish sticks

2 tbls oil (I use extra virgin)

1/2 tsp ground cumin

1/4 tsp garlic powder

3 tbls mayo

1 tsp lime juice

1 1/2 cups coleslaw mix

flour or corn tortillas

salsa, or pico de gallo

Follow baking directions on the package for the fish sticks. Brush one side of fish sticks with oil, cumin, and garlic powder mixture and place in oven. Once the fish is halfway through baking, turn fish and coat other side with mixture.

Meanwhile, in a medium bowl, stir together mayo and lime juice. Add coleslaw; toss to coat. To serve, spoon some of the coleslaw mixture into each taco shell, then add fish sticks. Top with salsa or pico de gallo.

We serve this with rice and/or beans as a side.

***We have recently changed this recipe slightly! Instead of salsa or pico de gallo, we use a can of Rotel (because we have it in our food storage and use it for everything). We add 1 tbls of the juice to the mayo and lime mixture for the coleslaw. Then we top the taco with the chunky stuff. It adds kick, which we love!