Food Recipes Fish Stick Tacos 5.0 (1) Add your rating & review The whole family will love this clever take on tacos for dinner. And it's a great way to get kids to eat fish. By Jenna Helwig Jenna Helwig Jenna is the food director at Real Simple and the author of Bare Minimum Dinners, a cookbook featuring more than 100 low-lift, high-reward recipes. Previously, Jenna was the food director at Health and Parents. She is also the founder and operator of Rosaberry, a boutique personal chef services company, and the author of four other cookbooks, including the bestselling Baby-Led Feeding. Real Simple's Editorial Guidelines Updated on October 29, 2022 Rate PRINT Share Close Photo: Caitlin Bensel Hands On Time: 10 mins Total Time: 30 mins Servings: 4 Think fish sticks are the stuff of boring weeknight meals? Think again. In this recipe from Bare Minimum Dinners, the slaw gets extra tanginess (and gut-health benefits to boot) when you toss fresh cabbage with sauerkraut, aka fermented cabbage. Ingredients 16 frozen fish sticks (about 1 lb.) 4 cups shredded cabbage (about 12 oz.) 1 cup refrigerated sauerkraut 1 tablespoon apple cider vinegar ¾ teaspoon kosher salt 8 small flour or corn tortillas, warmed Sour cream or plain Greek yogurt, hot sauce, sliced radishes, and cilantro sprigs, for serving (optional) Directions Bake fish sticks according to package directions. Meanwhile, combine cabbage, sauerkraut, vinegar, and salt in a medium bowl. Toss well and let sit, tossing occasionally, until ready to serve. Place 2 fish sticks on each tortilla and top with some cabbage mixture. Add sour cream, hot sauce, radishes, and/or cilantro, if desired. Serve remaining cabbage mixture on the side as a salad. Note Excerpted from Bare Minimum Dinners: Recipes and Strategies for Doing Less in the Kitchen. Copyright © 2021 by Jenna Helwig. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved. Rate It Print