Name: Bang Bang Fish Tacos
Ingredients: For The Cabbage Slaw:; 1/2 head purple cabbage, shredded; 2 carrots, shredded; ½ cup cilantro leaves; 4 green onions, chopped; 3 garlic cloves, minced; 1 tablespoon fresh ginger, minced (or 1/4 teaspoon ground ginger); 1 lime, juiced; 1 tablespoon honey; 1 tablespoon extra virgin olive oil; ½ tablespoon salt; For The Bang Bang Sauce:; 1/3 cup mayo; 2 tablespoons sweet chili sauce; 1 tablespoon Sriracha, or other hot sauce (I used 2 tablespoons for more kick!); For The Tacos:; 16 Gorton’s Alaskan Pollock Fish Sticks; 8 corn tortillas; ½ cup Cilantro leaves for garnish; additional lime wedges for garnish

Servings4 servings

Instructions

1
Preheat oven to 425 F
2
To make the cabbage slaw, combine cabbage, cilantro, green onions, garlic, ginger, fresh lime juice, honey, olive oil and salt in a large bowl. Toss and set aside.
3
To make the Bang Bang sauce, whisk together mayonnaise, sweet chili sauce, and Sriracha / hot sauce in a small bowl. Then set aside.
4
Bake 16 Gorton’s Alaskan Pollock fish sticks for 12-14 minutes on a parchment-lined baking sheet. Flip once at 8 minutes.
5
Meanwhile, heat a sauté pan over high heat. When the pan is hot, spray a little cooking spray on both sides of a corn tortilla and toast for 20-30 seconds per side. Repeat with 7 more tortillas.
6
Assemble tacos with tortillas, slaw, and fish sticks. Drizzle with Bang Bang sauce, then garnish with cilantro and lime juice.

Bang Bang Fish Tacos

Instructions

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