Fish Taco Bites
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
Ingredients
- ½ cupsalsa verde
- 4 ouncescream cheese, softened
- 2 tablespoonslime juice, divided
- 2 tablespoonsminced fresh cilantro
- 1 teaspoonhoney
- salt
- 12frozen breaded fish sticks
- 1 tablespoontaco seasoning
- 36tortilla chip scoops
- 1 cupscoleslaw mix
- ¾ cupcubed avocado
- ¾ cupchopped seeded tomato
- lime wedges and additional minced fresh cilantro
Directions
- 1
In a blender, combine the salsa, cream cheese, 1 tablespoon lime juice, cilantro, honey and salt. Cover and process until smooth; set aside.
- 2
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.
- 3
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.
- 4
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.