Photo of Fish stick soft tacos by WW

Fish stick soft tacos

SmartPoints® value per serving
Total Time
35 min
15 min
20 min
Take frozen fish sticks to the next level with this adaptation of a California favorite. Pair with a side of guacamole or black beans, and you've got a full meal that will transport you to a coastal fish shack. Frozen fish makes preparing the filling for these tacos a breeze, plus you get the added plus of extra crunch. Keep a box in your freezer for last minute meals. This recipe has many variations: Think about replacing lettuce with a lime juice dressed slaw of green cabbage and scallion. Add a smear of refried beans or guacamole to the taco in place of the sour cream. Top with lighter, saltier feta or a crumbly white Mexican cheese. Or make a fish taco green sauce by blending fresh lime, fresh herbs, and some capers and their brine with a dab of the sour cream, and zig zag the mix across the tacos as an authentically festive topping.


Frozen breaded fish stick(s)

8 stick(s)

10" high fiber, low carb flour tortilla(s)

4 item(s)

Light sour cream

¼ cup(s)

Fat free salsa

½ cup(s)


2 cup(s), chopped, shredded

Fresh tomato(es)

1 large, chopped

Low fat cheddar or colby cheese

2 oz, shredded (about 1/2 cup)


  1. Cook fish sticks according to package directions.
  2. Wrap tortillas in aluminum foil and warm in a 350°F oven for about 10 minutes.
  3. Top each tortilla with 2 fish sticks, 1 tablespoon of sour cream, 2 tablespoons of salsa, 1/2 cup of lettuce, 1/4 of the tomato and 2 tablespoons of cheese; roll up tortillas and serve.