Easy Fish Stick Tacos with White Sauce

It doesn’t get any tastier than these Easy Fish Stick Tacos with White Sauce! A speedy shortcut with frozen fish sticks is all it takes to have delicious Baja-style fish tacos any day of the week. We are using jarred salsa for ease, but whipping up a fresh and tangy white sauce to compliment the crispy fish, crunchy cabbage, and creamy guacamole. These tacos will quickly become a meal plan staple at your dinner table.

The toppings make these simple tacos shine. Some are store bought and others are homemade, but everything can be prepared in under 30 minutes using the air fryer or oven to cook the fish. White sauce is a common topping for Baja fish tacos, with a cool creamy texture and bright acidity thanks to lime juice. Mix things up and try this Creamy Cilantro Pepita Dressing as an alternate sauce to drizzle on these fish stick tacos! Or, get extra bonus points for topping them with this Mango and Peach Salsa during the summer months when peaches are in season.

Psssst… don’t tell anyone, but my top-secret guacamole recipe is hidden in plain sight in the recipe below! I kid, but this is how I make guacamole for all my parties and I’m always asked what my secret is. So double the guacamole and share it with friends next time you need a simple appetizer!

Ingredients

I include ingredient notes here when I think they’ll be helpful, including ways to source, any preparation tips, or why I've chosen a particular ingredient. Be sure to check out the recipe card below for the full list of ingredients and their quantities!

• Frozen Fish Sticks - Use a brand you would normally enjoy. We have been using Costco fish sticks for a long while and they bake up perfectly crispy. 
• Mayonnaise - Mayo makes up one half of the creamy base of the white sauce; use one you have on hand. My favorite is Best Foods or Hellman’s.
• Sour Cream - Use a full-fat sour cream for the best balance of flavor in the white sauce. If you use a low-fat version you may want to reduce the amount of lime juice that you add to the white sauce as low-fat versions are often tangier.
• Lime - Use fresh limes. Lime juice is added to the guacamole and white sauce. Lime wedges are for garnishing the assembled tacos.
• Avocados - Two ripe avocados will make a good amount of guacamole for the tacos. Ripe Haas avocados have a dark green skin, yield to gentle pressure under your thumb, and will have a pale green color if you remove the stem from the end.
• Garlic Salt - Add mellow garlic flavor and the right amount of salt to the guacamole with garlic salt. We most often reach for Lawry’s brand, which is coarse ground and contains garlic, salt, and parsley. Don’t confuse garlic salt with garlic powder, which is finely ground dried garlic only.
• Tortillas - Choose either flour or corn tortillas, whichever you prefer. The tacos pictured here are made with 6-inch flour tortillas.
• Jarred Salsa - Pick a salsa that your family enjoys and this is one topping that needs no prep!
• Shredded Cabbage - Either shred your own on a mandoline or with a sharp chef’s knife or choose pre-shredded cabbage (or a cole slaw mix) from the produce section to save even more prep time.
• Cilantro Leaves - Garnish the tacos with cilantro leaves or chopped cilantro for a burst of bright and fresh herbal flavor.

Instructions

Before you begin, preheat the oven or air fryer as needed for the fish sticks. Juice enough lime to yield 3 tablespoons of fresh juice. Cut the remaining lime into wedges for serving alongside the assembled tacos.

Bake or air fry the fish sticks according to package directions.

Add the mayonnaise, sour cream, black pepper, 1 tablespoon of lime juice, and 1 tablespoon of water to a bowl. Alternatively, add the ingredients to a jar with a tight-fitting lid.

Whisk together the white sauce and set it aside. If you used a jar, add the lid, shake the white sauce well, and set it aside.

Cut the avocados in half, remove the pits, and scoop out the avocados into a wide bowl. You can cut a grid into the avocado halves before scooping them out to get a chunky dice.

Smash the avocado with a fork until it is creamy but there are still small chunks left in the bowl.

Add two tablespoons of lime juice and the garlic salt to the smashed avocado. Stir all of this together well and taste for seasoning. Add more garlic salt or lime juice if desired.

Warm the tortillas. For corn tortillas, wrap them in a damp towel. Microwave the bundle for 1-2 minutes until the tortillas are soft and pliable. Grill flour tortillas directly over the flame of your stove top or in a dry skillet. Keep them warm in a clean, dry towel.

Assemble the tacos: add a layer of guacamole, two fish sticks, a sprinkling of cabbage, a drizzle of white sauce, and a spoonful of salsa. Distribute the ingredients evenly to make 12 tacos.

Serve the tacos immediately with cilantro leaves and additional lime wedges as garnish.

Equipment

Here are some tools that will make the prep of these fish stick tacos quick and easy!

• Air Fryer - We use a toaster oven-style air fryer.  These have a wide mesh tray that accommodates all of the fish sticks at once.  Cooking times will vary from model-to-model, but if you have a smaller, basket-style air fryer you’ll likely need to prepare the fish sticks in two batches.
• Chef’s Knife - An 8- or 10-inch chef’s knife is an essential tool in any kitchen.  I use it to thinly slice the cabbage into thin strips. The knife I reach for most often is a plastic handled one from Gordon Food Service. It's lightweight and fits comfortably in my hand.  It sharpens easily, too, which keeps it in constant use.
• Mandoline - A mandoline is a flat platform with a very sharp blade embedded in the surface. You can shave or slice vegetables like cabbage into uniform, fine pieces with minimal effort. Mandolines are razor-sharp, use caution with them and use the guard that is provided or invest in a cut-proof glove. A mandoline is great for slicing peppers, onions, cabbage, potatoes, carrots, and more!
• Citrus Reamer - I find pressed glass reamers with a dish to catch the juice and a spout for easy pouring at the thrift store all the time.

Serving Suggestions

You can bring the tacos to the table already assembled or bring all of the components to the table for a DIY-taco situation. Serve the tacos with tortilla chips, refried beans, rice, and extra salsa.

Make This Recipe Kid Friendly

Kids that love fish sticks will love these fish stick tacos! Bring the taco components to the table and let them DIY their own version. One of my kids adds everything, the other of mine goes for guacamole and cabbage only. Either way, they are getting protein and veggies, so these tacos are a win!

Check out more details on the DIY dinner and more strategies for calm meals with the whole family in this post on keeping peace with picky eaters!

Storage

Fish sticks don’t reheat well from the refrigerator. It’s best to only cook the amount you’ll need for the tacos. If you have leftover white sauce or guacamole, transfer it to an airtight container or jar and store for up to three days.

Make-Ahead Options

You can prepare the white sauce and guacamole ahead of time. Store the white sauce in a jar in the refrigerator for up to three days. Cover the prepared guacamole with plastic wrap and press the wrap to the surface of the guacamole to prevent browning.