Fish Taco Bites Appetizer
Recipe: #18188
March 22, 2015
"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!"
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 & Variations
- No special items are required.