Sorry! Sorry! I am alive. I just haven’t been cooking, or blogging, or… much of anything lately. I’m going through hopefully my last round of Winter blahs. Sadly, a lot of take-out and fast food has been consumed, but I think I’m back on the wagon (good wife made dinner at 10:30am today, yeah), and I’ve got a load of posts and cooking to catch up on!
A couple of weeks back I mentioned fish tacos. I’d been digging around in my freezer and fridge, and realised there wasn’t much besides a huge bag of shredded ‘slaw, and frozen fish sticks. It was a day or two before grocery day, and we were scraping the bottom of the barrel. So, I Googled fish sticks. Fish stick ideas. Fish stick dinners. Etcetera, etcetera… until I came across fish tacos! I didn’t have what was required in the recipe, so I improvised and they turned out yummy!
So simple! And a great fridge cleaner if all you have left is fish sticks and coleslaw. It’s as easy as preparing the sticks (and adding some spice) and mixing up some spicy slaw, throwing down a tortilla and filling it up with flavour!
- fish sticks
- chili powder
- 4 cups shredded cabbage
- 1/4 cup low-fat whipped mayo
- 1 tbsp lemon juice
- 1-2 tsp Sriracha sauce
- desired condiments
Spread fish sticks on cooking tray, and sprinkle with a generous amount of chili powder. Cook fish sticks as directed on box.
Mix together shredded cabbage, mayo, lemon juice, and Sriracha together in a bowl, and chill until ready.
Add your favourite condiments to your tortilla. I used sour cream and cheddar cheese (more fridge emptying).
Lay fish sticks on condiments, and top with ‘slaw mix. Wrap up, and enjoy!