If your kids haven’t started school already I’m sure they will be soon. Fast, yummy recipes for a week night dinner are always a plus. This one has been kid tested and passed with flying colors so I though I would share.
Do you have a favorite week night recipe that your kids love? Please share! You can email me at redbride05@aol.com and I will be more than happy to post it for you!
Prep Time: 5 minutes
Cook Time: 16 minutes
Yield: Serves 4
Cost per Serving: $1.76
Ingredients
8 6-inch corn tortillas
1 11-oz. box frozen breaded fish sticks
1/2 teaspoon chili powder
1/4 cup reduced-fat mayonnaise
1/4 teaspoon chipotle chili (canned in adobo sauce), seeded and chopped
2 tablespoons lime juice
5 cups coleslaw mix (cabbage and carrots)
Salt
1 cup tomato salsa
Preparation
1. Preheat oven to 475ºF. Line a baking sheet with foil. Stack tortillas in a microwave-safe dish. Lightly dampen a clean kitchen towel; wring out any excess water. Cover tortillas with towel and microwave at 50 percent until warmed, 2 to 3 minutes. Keep covered until ready to use.
2. Arrange fish sticks on baking sheet and sprinkle with chili powder. Bake until fish sticks are crispy, 11 to 13 minutes.
3. While fish sticks are baking, stir together mayonnaise, chipotle, lime juice and coleslaw mix in a medium bowl. Season with salt.
4. Place a tortilla on a work surface and top with a bit of slaw mixture. Add 2 fish sticks and top with a spoonful of salsa. Fold up taco. Repeat with remaining tortillas, slaw mixture, fish sticks and salsa. Serve immediately.
Nutritional Information
Calories:390
Fat:17g (sat 3g)
Protein:13g
Carbohydrate:49g
Fiber:8g
Cholesterol:30mg
Sodium:1301mg
yummmm... thanks lisa!
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