When you get a hankering for a fish taco, you just can’t let it go. The quickest way to make a fish taco at home is to use frozen fish sticks. Pop them in the oven and 15 minutes later, you have the base of your fish taco.
We had these fish tacos for lunch yesterday, topped with pico de gallo, a tangy white sauce, shredded cheese and lettuce. We were inspired by a recent rerun of Chopped, Grandma vs. Grandma, in which one of the four Grandmas made Fish Tacos.
Our tacos ended up not only being big in flavor with this tasty sauce but also big in size since we only had burrito-sized tortillas on hand.
The sauce is smooth, tart and made with everyday ingredients. We’ve called it coolfreshing because when we called it cool and refreshing, it just didn’t sound as catchy. Portmanteau words are the best.
It begins with equal part mayonnaise and greek yogurt, mix in some spices and finish it off with some juice from the pico de gallo. If you don’t have pico de gallo then the liquid can be substituted with lemon or lime juice. You could also try sriracha.
Seven simple ingredients. One perfect white sauce for fish tacos. It’s quick and easy, too!
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