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Tuesday, July 13, 2010

Fish Stick Taco

16 frozen fish sticks 8 medium taco shells
2/3 cup condensed cheddar cheese soup, divided
1/2 cup canned, diced tomatoes with jalapenos, drained
1 cup shredded lettuce

Preheat oven to 450°F. Put fish sticks on a sheet pan and bake until crisp, about 12 minutes. Two minutes before fish sticks are done, arrange taco shells on tray, place in the oven, and heat through.
To assemble tacos: Spoon 2 teaspoons cheddar cheese soup into the bottom of each taco shell. Put 2 fish fingers in each taco shell and top with 2 more teaspoons cheese soup, 1 tablespoon diced tomatoes, and a small portion of shredded lettuce

1 comment:

  1. I always have liked their battered fish fillets & fish sticks like the beer battered version. I want to try their Tilapia Roasted Garlic & Butter Grilled Fillets
    andrea.kruse at gmail dot com


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