The Easiest Dinner Ever
- 12 ounces frozen breaded fish sticks (about 16 fish sticks)
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon lower-sodium taco seasoning mix
- ½ cup water
- ½ cup distilled white vinegar
- 1 small red onion, thinly sliced
- 1 medium jalapeño pepper, thinly sliced crosswise (optional)
- 1 teaspoon honey plus 1 tablespoon, divided
- ⅛ teaspoon salt
- 3 tablespoons light mayonnaise
- 3 tablespoons lime juice, plus lime wedges for serving
- 1 teaspoon garlic powder
- ½ teaspoon ground pepper
- 4 cups angel hair coleslaw or finely shredded green cabbage
- ½ cup chopped fresh cilantro
- 8 (6-inch) yellow corn tortillas, warmed
- Preheat oven to 425°F.
- Arrange 12 ounces fish sticks on a large rimmed baking sheet.
- Drizzle with 1 tablespoon oil and sprinkle with 1 tablespoon taco seasoning; toss to coat evenly. Arrange in a single layer.
- Bake until golden brown and lightly crisp, 12 to 15 minutes, flipping halfway through.
- Meanwhile, combine ½ cup water and ½ cup vinegar in a medium microwave-safe bowl.
- Microwave on High until boiling, about 3 minutes.
- Carefully remove the bowl from the microwave.
- Stir in sliced onion, sliced jalapeño, 1 teaspoon honey and ⅛ teaspoon salt.
- Cover tightly with plastic wrap; let stand until ready to use (drain before using).
- Combine 3 tablespoons mayonnaise, 3 tablespoons lime juice, 1 teaspoon garlic powder, ½ teaspoon pepper and the remaining 1 tablespoon honey in a medium bowl; whisk until smooth.
- Add 4 cups coleslaw (or shredded cabbage) and ½ cup cilantro; toss to coat.
- Divide 8 warmed tortillas among 4 plates.
- Divide the fish sticks among the tortillas.
- Top with the slaw and the pickled onions.
- Serve with lime wedges, if desired.