Photo of Fish stick soft tacos by WW

Fish stick soft tacos

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 sticks

8 stick(s)

10" high fiber, low carb flour tortilla

4 item(s)

Light sour cream

¼ cup(s)


½ cup(s)


2 cup(s), chopped, shredded


1 large, chopped

Light cheddar cheese

½ cup(s), shredded


  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.