Taste of Home
Fish Taco Bites
TOTAL TIME: Prep: 30 min. Bake: 20 min.
YIELD: 3 dozen.
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
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1/2 cup salsa verde
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4 ounces cream cheese, softened
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2 tablespoons lime juice, divided
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2 tablespoons minced fresh cilantro
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1 teaspoon honey
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Dash salt
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12 frozen breaded fish sticks
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1 tablespoon taco seasoning
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36 tortilla chip scoops
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1-1/2 cups coleslaw mix
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3/4 cup cubed avocado
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3/4 cup chopped seeded tomato
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Lime wedges and additional minced fresh cilantro
Directions
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1.
In a blender, combine the salsa, cream cheese, 1 tablespoon lime juice, cilantro, honey and salt. Cover and process until smooth; set aside.
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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.
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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.
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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.
Nutrition 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.
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