Fish Taco Bites Recipe

5 1 1
Fish Taco Bites Recipe
Fish Taco Bites Recipe photo by Taste of Home
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Fish Taco Bites Recipe

Read Reviews
5 1 1
Publisher Photo
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
MAKES:
36 servings
TOTAL TIME:
Prep: 30 min. Bake: 20 min.
MAKES:
36 servings
TOTAL TIME:
Prep: 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 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.
Originally published as Fish Taco Bites in Taste of Home Christmas Annual Annual 2013, p12

Nutritional Facts

1 appetizer (calculated without garnishes): 43 calories, 3g fat (1g saturated fat), 5mg cholesterol, 84mg sodium, 4g carbohydrate (1g sugars, 0 fiber), 1g protein.

  • 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
  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. Yield: 3 dozen.
Originally published as Fish Taco Bites in Taste of Home Christmas Annual Annual 2013, p12

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Reviews forFish Taco Bites

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MY REVIEW
Grammy Debbie User ID: 30612 151998
Reviewed Mar. 7, 2014

"These are wonderful! I made them for a young ladies' gathering at church (Apples of Gold) and they just raved about them! They were easy to make, even though I had to take things with me and cook the fish sticks just prior to the gathering. Unique and tasty, I will definitely be making these again! The only drawback was for the few leftovers, the chips did get a bit soggy after they had sat for a while. So, I wouldn't recommend making the appetizers up ahead of time, just have everything ready to assemble at the last minute."

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