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. —Carmell Childs, Ferron, Utah
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 3
- 1 teaspoon honey
- 1 tablespoon taco seasoning
- 4 ounces cream cheese softened
- dash salt
- 2 tablespoons minced fresh cilantro
- 1/2 cup salsa verde
- 1-1/2 cups coleslaw mix
- 2 tablespoons lime juice divided
- 12 sticks
- 36 scoops
- 3/4 cup cubed avocado
- 3/4 cup chopped seeded tomato
- lime wedges and additional minced fresh cilantro
- Carbohydrate 6.18792912574535 g
- Cholesterol 41.5793005466667 mg
- Fat 13.5319606142636 g
- Fiber 0.208754160576991 g
- Protein 2.28738354311918 g
- Saturated Fat 7.29305999526968 g
- Serving Size 1 1 dozen. (88g)
- Sodium 564.633376306188 mg
- Sugar 5.97917496516835 g
- Trans Fat 2.43429273476994 g
- Calories 155 calories
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 425degrees 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.
