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, UT
PREP: 30 MIN. • BAKE: 20 MIN. • MAKES: 3 DOZEN
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 the fish sticks over; sprinkle with remaining taco seasoning. Bake for 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.