Ingredients
- 1/2 head purple cabbage, shredded
- 2 carrots, shredded
- ½ cup cilantro leaves
- 4 green onions, chopped
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, minced (or 1/4 teaspoon ground ginger)
- 1 lime, juiced
- 1 tablespoon honey
- 1 tablespoon extra virgin olive oil
- ½ tablespoon salt
Recipe Description
Bang Bang Fish Tacos – a delicious well-balanced meal! With lightly toasted corn tortillas, citrusy cabbage slaw, fish sticks, & yummy Bang Bang sauce!
Recipe Directions
Preheat oven to 425 F
To make the cabbage slaw, combine cabbage, cilantro, green onions, garlic, ginger, fresh lime juice, honey, olive oil and salt in a large bowl. Toss and set aside.
To make the Bang Bang sauce, whisk together mayonnaise, sweet chili sauce, and Sriracha / hot sauce in a small bowl. Then set aside.
Bake 16 Gorton’s Alaskan Pollock fish sticks for 12-14 minutes on a parchment-lined baking sheet. Flip once at 8 minutes.
Meanwhile, heat a sauté pan over high heat. When the pan is hot, spray a little cooking spray on both sides of a corn tortilla and toast for 20-30 seconds per side. Repeat with 7 more tortillas.
Assemble tacos with tortillas, slaw, and fish sticks. Drizzle with Bang Bang sauce, then garnish with cilantro and lime juice.
