I think these appetizers are better than full-size fish tacos I’ve had as an entree. Enjoy the creamy salsa drizzle not only on these bites, but also on other Mexican dishes. —Carmell Childs, Ferron, Utah
Fish Taco Bites
Fish Taco Bites
Prep Time
30 min
Cook Time
20 min
Yield
3 dozen
Ingredients
- 1/2 cup salsa verde
- 4 ounces cream cheese, softened
- 2 tablespoons lime juice, divided
- 2 tablespoons minced fresh cilantro
- 1 teaspoon honey
- Dash salt
- 12 frozen breaded fish sticks
- 1 tablespoon taco seasoning
- 36 tortilla chip scoops
- 1-1/2 cups coleslaw mix
- 3/4 cup cubed avocado
- 3/4 cup chopped seeded tomato
- Lime wedges and additional minced fresh cilantro
Directions
- In a blender, combine the salsa, cream cheese, 1 tablespoon lime juice, cilantro, honey and salt. Cover and process until smooth; set aside.
- Place fish sticks on a baking sheet. Bake at 425° for 10 minutes. Sprinkle with half of the taco seasoning. Turn fish sticks over; sprinkle with remaining taco seasoning. Bake 7-9 minutes longer or until crisp.
- Meanwhile, place tortilla chips on a serving platter. In a small bowl, combine the coleslaw mix, avocado, tomato, remaining lime juice and 1/2 cup salsa mixture. Spoon into chips.
- Cut each fish stick into three pieces. Place a fish stick piece in each chip; top each with about 1/2 teaspoon salsa mixture. Garnish with lime wedges and additional cilantro.
Nutrition Facts
1 appetizer (calculated without garnishes): 43 calories, 3g fat (1g saturated fat), 5mg cholesterol, 84mg sodium, 4g carbohydrate (1g sugars, 0 fiber), 1g protein.
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