Easy Fish Tacos | Recipes using fish sticks | Peach Cherry Salsa | Easy fruit salsa | summer fruit salsa
donut peach (optional, or sub in 1/2 of a another regular peach)
Rainier cherries (pitted and diced)
golden grape tomatoes (or sub red)
juice from 1/2 a lime
handful of cilantro (coarsely chopped)
malt vinegar (or sub apple cider vinegar)
chipotle pepper in adobo sauce (chopped, or sub 1 jalepeno)
10 1⁄5 ounces
Dr. Praeger's Lightly Breaded Fish Sticks (~10 or 11 sticks)
small street taco sized tortillas (for serving)
chopped purple cabbage (for serving)
Avocado (sliced, for serving)
Plain greek yogurt (for serving)
chile lime salt (for serving)
Preheat the oven to 450 degrees.
In a medium mixing bowl, combine the salsa ingredients (peach through chipotle pepper). Stir until thoroughly combined.
On a parchment lined baking sheet, lay the fish sticks flat in a single layer.
Bake for 11 minutes, then flip the fish sticks with tongs.
Bake for an additional 8 minutes.
Remove from the oven and assemble your tacos: street taco tortilla, one slice of avocado, a couple spoonfuls of chopped purple cabbage, one fish stick, a spoonful of peach cherry salsa, a dollop of Greek yogurt, and a sprinkle of chile lime salt.