Fish Taco Bites Appetizer
Recipe: #18188
March 22, 2015
Categories: Snacks, Appetizers, Mexican, Cinco de Mayo, Game/Sports Day, Oven Bake, Low Calorie, No Eggs, Fresh Tomatoes, more
"Wow! I never thought I'd be so smitten w/a recipe whose primary ingredient was breaded fish sticks, but Taste of Home has convinced me otherwise w/this recipe for more of their featured party finger-food. I did modify the recipe as I didn't favor coleslaw being included & very much favored adding black olives, but those can be options for you. Carmell Childs of Ferron, UT suggested in her review that the creamy salsa drizzle should also be used on other Mexican dishes. This recipe was originally published as "Fish Taco Bites" in the Taste of Home Christmas Annual 2013 on Pg 12. Enjoy!"
Original is 30 servings
Ingredients
Nutritional
- Serving Size: 1 (74.9 g)
- Calories 273.2
- Total Fat - 18.3 g
- Saturated Fat - 6.4 g
- Cholesterol - 25 mg
- Sodium - 457.3 mg
- Total Carbohydrate - 20.6 g
- Dietary Fiber - 0.7 g
- Sugars - 0.7 g
- Protein - 7.9 g
- Calcium - 22.7 mg
- Iron - 1.1 mg
- Vitamin C - 2.7 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Using a blender or immersion blender, combine the salsa, cream cheese, 1 tbsp lime juice, cilantro, honey & salt. Cover, blend until smooth & set aside.
Step 2
Place fish sticks on a baking sheet. Bake at 425F for 10 min. Sprinkle w/half of the taco seasoning. Turn fish sticks over & sprinkle w/the remaining taco seasoning. Bake 7-9 min (or longer) until crisp.
Step 3
Place tortilla scoops on a serving platter. In a sml bowl, combine the diced avocado, tomato, black olives (if using), the remaining lime juice & the salsa mixture. Spoon into chips. (NOTE: If you plan to use part of the salsa mixture to top the assembled scoops as suggested in Step 4, allow for that when you start the assembly & spoon it into the scoops.)
Step 4
Cut each fish stick into 3 pieces. Place a fish stick piece in each scoop, top each w/about 1/2 tsp of the salsa mixture. Garnish w/minced cilantro as desired.
Tips
- No special items are required.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- When picking the salsa, choose one with a medium heat level to balance out the creaminess of the cream cheese.
- If desired, add black olives to the avocado, tomato, and lime juice mixture for extra flavor.
- Substitute canned tuna for the fish sticks - This substitution will make the recipe healthier and lower in fat, while still providing the same flavor.
- Substitute Greek yogurt for the cream cheese - This substitution will make the recipe lighter and lower in fat, while still providing a creamy texture.
Fish Taco Bites with Cheese and Jalapeno Replace the cream cheese with 4 ounces of shredded cheese of choice and add 1 diced jalapeno to the salsa mixture. Omit the honey and salt and add 1 teaspoon of chili powder to the taco seasoning. Top each scoop with a sprinkle of cheese and diced jalapeno before adding the fish stick pieces.
Mexican Street Corn Salad - A delicious and easy-to-make side dish that pairs perfectly with the Fish Taco Bites Appetizer. The creamy, spicy and sweet flavors of the corn salad will complement the flavors of the appetizer and provide a nice balance to the meal.
Cilantro Lime Rice - This flavorful side dish is the perfect accompaniment to the Fish Taco Bites Appetizer. The bright and zesty flavors of the cilantro and lime will contrast nicely with the creamy, spicy and sweet flavors of the Mexican Street Corn Salad. The combination of the two dishes will create a delicious and balanced meal.
FAQ
Q: How long do I need to bake the fish sticks?
A: Bake the fish sticks at 425F for 10 minutes, then turn them over and sprinkle with the remaining taco seasoning. Bake for an additional 7-9 minutes or until crisp.
Q: What kind of fish should I use for fish sticks?
A: For the best results, use a mild white fish such as cod, haddock, or pollock. You can also use a mild salmon or tilapia.
4 Reviews
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Fun facts:
The fish taco is a popular Mexican dish that originated in the Baja California region of Mexico. It is said that the fish taco was introduced to the United States by a man named Ralph Rubio in 1983.
The fish taco is often associated with the actor and comedian Jack Black, who starred in a movie titled "The School of Rock" in 2003. In the movie, he is seen eating a fish taco and it has become a signature dish for him.