BANG BANG FISH TACOS

Bang Bang Fish Tacos image

Provided by @MakeItYours

Number Of Ingredients 20

For The Cabbage Slaw:
1/2 head purple cabbage, shredded
2 carrots, shredded
1/2 cup cilantro leaves
4 green onions, chopped
3 garlic cloves, minced
1 tablespoon fresh ginger, minced (or 1/4 teaspoon ground ginger)
1 lime, juiced
1 tablespoon honey
1 tablespoon extra virgin olive oil
1/2 tablespoon salt
For The Bang Bang Sauce:
1/3 cup mayo
2 tablespoons sweet chili sauce
1 tablespoon Sriracha, or other hot sauce (I used 2 tablespoons for more kick!)
For The Tacos:
16 Gorton's Alaskan Pollock Fish Sticks
8 corn tortillas
1/2 cup Cilantro leaves for garnish
additional lime wedges for garnish

Steps:

Preheat oven to 425 F
To make the cabbage slaw, combine cabbage, cilantro, green onions, garlic, ginger, fresh lime juice, honey, olive oil and salt in a large bowl. Toss and set aside.
To make the Bang Bang sauce, whisk together mayonnaise, sweet chili sauce, and Sriracha / hot sauce in a small bowl. Then set aside.
Bake 16 Gorton's Alaskan Pollock fish sticks for 12-14 minutes on a parchment-lined baking sheet. Flip once at 8 minutes.
Meanwhile, heat a sauté pan over high heat. When the pan is hot, spray a little cooking spray on both sides of a corn tortilla and toast for 20-30 seconds per side. Repeat with 7 more tortillas.
Assemble tacos with tortillas, slaw, and fish sticks. Drizzle with Bang Bang sauce, then garnish with cilantro and lime juice.