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Fish Taco Bites

 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.
36 ServingsPrep: 30 min. Bake: 20 min.

Ingredients

  • 1/2 cup salsa verde
  • 4 ounces cream cheese, softened
  • 2 tablespoons lime juice, divided
  • 2 tablespoons minced fresh cilantro
  • 1 teaspoon honey
  • Dash salt
  • 12 frozen breaded fish sticks
  • 1 tablespoon taco seasoning
  • 36 tortilla chip scoops
  • 1-1/2 cups coleslaw mix
  • 3/4 cup cubed avocado
  • 3/4 cup chopped seeded tomato
  • Lime wedges and additional minced fresh cilantro

Directions

  • In a blender, combine the salsa, cream cheese, 1 tablespoon lime
  • juice, cilantro, honey and salt. Cover and process until smooth; set
  • aside.
  • 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.
  • Meanwhile, place tortilla chips on a serving platter. In a small
  • bowl, combine the coleslaw mix, avocado, tomato, remaining lime

2 of 2

Fish Taco Bites (continued)

Directions (continued)

  • juice and 1/2 cup salsa mixture. Spoon into chips.
  • 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. Yield: 3 dozen.
Nutritional Facts: 1 appetizer (calculated without garnishes) equals 43 calories, 3 g fat (1 g saturated fat), 5 mg cholesterol, 84 mg sodium, 4 g carbohydrate, trace fiber, 1 g protein.
Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.