Del Taco Crispy Fish Taco
- Servings: 8 Tacos
|1 Tbsp||Whole Milk|
|½ tsp||Fresh Lime Juice|
|2||Medium Tomatoes, diced (about 1 ½ cups|
|½||Medium Spanish Onion, diced (about ¾ cup)|
|2 Tbsp||Chopped Cilantro|
|1 tsp||Fresh Lime Juice|
|¼ tsp||Ground Black Pepper|
|⅛ tsp||Ground Cayenne Pepper|
|8||Frozen Fish Sticks|
|2 cups||Shredded Cabbage|
|16||Small Corn Tortillas|
1. Make the secret sauce by combining mayonnaise, milk and lime juice in a small bowl. Whisk until smooth, then cover and chill until needed.
2. Make salsa by combining ingredients in a medium bowl. Cover and chill this as well until your fish is baked and you're ready to build the tacos.
3. Bake the frozen fish sticks as directed on the box.
4. Warm tortillas in the microwave in a tortilla warmer, or wrapped them in moist paper towels before nuking.
5. Build each taco using two tortillas per taco. Drop a fish stick into the center of the tortillas, then spoon about 1 1/2 teaspoons of sauce over the fish. Add about 1/4 cup of cabbage and top off the taco with a couple dollops of salsa. Serve with a lime wedge.
Del Taco's latest release is a tasty double corn tortilla-wrapped fried halibut fish stick that's topped with cabbage, fresh salsa and a creamy "secret sauce." Thanks to the availability of breaded frozen fish sticks in just about every market, this clone is a cinch. And if you can't find crispy halibut sticks, the more common breaded pollock works fine. If you're not into the breaded stuff, you can also use frozen fish portions that are grilled, not breaded. The real recipe requires two thin corn tortillas, but if your tortillas are on the thick side, the clone also works well with just one tortilla per taco.