Back on our Weekly Meal Plan from the first week of May, we had a new recipe on our menu: Fish Stick Tacos! This recipe was from a cookbook we won in a contest on Instagram called Recipe Shorts. Long story short, every recipe is written in 120 characters or less. Sounds weird, right? But it’s actually pretty awesome, especially because less text meant less hassle. The fewer ingredients you have, the easier it will be to make food.
We did however put our own twist on these fish stick tacos. This was mostly due to the fact that I can’t eat cilantro and it was one of the main ingredients. Max thought it would be a great idea to turn the avocado into guacamole. And I never say no to guacamole!
This was such an easy meal to make, there wasn’t much prepping that needed to be done! We always start our meals off by setting all the ingredients on the counter.
Then I simply cut up some of the tomatoes while Max cooked the fish sticks on the BBQ.
And voila, we put them together how we wanted, and they were ready to eat!
I’m pretty sure these Fish Stick Tacos – or at least a variation of them – will continue to be featured on our weekly meal plans.
Fish Stick Tacos
Fish Tacos made easy!
- 8 fish sticks
- 8 soft shell tacos or tortillas
- 2 avocados, pitted & squished
- 3 tbsp epicure guacamole spices
- 1 tbsp lemon juice
- plain yogurt
- cherry tomatoes, cut into 1/4 pieces
Cook fish sticks according to package instructions.
Meanwhile, cut up your tomatoes and prepare the avocados for the guacamole - that means pit them, peel them, and squish them up.
In a small bowl, mix your squished avocado with your epicure spices and lemon juice.
Once your fish sticks are almost done cooking, warm your soft shell tacos or tortillas in a small pan on the stove top.
Make your taco to your liking - you can even add some garnish if that tickles your fancy!