Easy, delicious and fun to pull together, Fish Tacos with Broccoli Slaw and Cumin Sour Cream make a perfect weeknight meal.
Fish tacos. Those two words don’t inspire a desire to feast for those uninitiated, do they? I know because all that long ago I was one of the ones that turned my nose up at the thought of them.
A group of us were driving down Baja, California and stopped in Tijuana for lunch. You know a place where you can find fish tacos on every street corner? Yup. Tijuana. I was begged, pleased with and cajoled to give the Mexican sandwich a try, but my stubbornness won out and I had something much more mundane [and uninteresting] instead.
So, I figured that convincing Doug and Sophie would be as challenging as it was to to finally get me to sample a bite of my first fish taco once I decided to make these.
This difference is that I am mother. Hear me roar.
Okay, so here’s the thing. Prep time is supposed to be about 15 minutes. I’m guessing that whoever came up with that number wasn’t the person who made matchsticks out of the broccoli. My lack of knife skills doubled the prep time to a good, solid 30 minutes.
To prepare for that, get the fish sticks in the oven, then start with the onion mixture first so it can marinate while those matchsticks are being created. While you’re at it, go ahead and mix the cumin sour cream as well. It’ll love sitting for a while so the flavors can meld.
Once all the broccoli stems are cut and the head is finely chopped, add the onion mixture it along with some oil and toss to combine. Slaw’s done.
Toast up a few tortillas, spread the sour cream on them and top them with broken up fish sticks and the broccoli slaw. That’s it.
I loved this. Once I finally tried them, I became a fish taco fan so I knew this would be delicious, and I wasn’t wrong. the fish went perfectly with the slaw and sour cream.
That being said, Doug and Sophie, who yes, both did take a bite, did not share my enthusiasm. Sure, neither are big fish fans anyway, but these were seriously underwhelming for them. Doug said the taco was too ‘fishy’ and Sophie left it at saying that she doesn’t like fish … or onions.
So, I’m thinking that someone that likes a fish sandwich at a fast food joint (coated and fried), will really enjoy this. Otherwise, it might be best to steer clear and head for the more mundane option instead.
What I’d Do Different Next Time
I’d buy a bag of pre-made broccoli slaw.
Fish sticks: $6.49
Red onion: $1.59
Sour cream: $1.19
Fish Tacos with Broccoli Slaw and Cumin Sour Cream Recipe
- 2 10-oz. packages frozen fish sticks
- 12 ounces broccoli (about 2 crowns)
- ½ small red onion, thinly sliced
- Juice of 2 limes, plus lime wedges for serving
- 1 teaspoon kosher salt, divided
- 1 cup cilantro leaves and tender stems
- 2 tablespoons olive oil
- ½ cup sour cream
- ½ teaspoon ground cumin
- 8 corn or flour tortillas, warmed
- Cook fish sticks according to package directions.
- Meanwhile, divide broccoli tops from stalks; finely chop tops. Peel stalks with a vegetable peeler and cut into matchsticks. Place onion, lime juice, and ¾ teaspoon salt in a large bowl. Toss to combine and set aside to marinate, about 10 minutes. Add broccoli tops and stalks, cilantro, and oil and toss to combine.
- Whisk sour cream, cumin, and remaining ￼¼ teaspoon salt in a small bowl. Spread tortillas with sour cream mixture. Break up fish sticks and divide among tortillas. Top each taco with broccoli slaw and serve remaining slaw on the side. Serve with lime wedges.