Ingredients
- 1/2 cup salsa (of choice, I use Pace w/a medium heat level)
- 4 ounces cream cheese (softened)
- 2 tablespoons lime juice (divided)
- 2 tablespoons fresh minced cilantro (Plus extra for garnish)
- 1 teaspoon honey
- Salt to taste
- 1 package (19 ounce) fish sticks (frozen breaded)
- 1 tablespoon dry taco seasoning mix
- Tortilla chip scoops (30 scoops)
- 3/4 cup diced (7 ounces) avocado (small dice)
- 3/4 cup diced (4 to 5 ounces) tomato (seeded & diced small)
- 1 cup finely chopped (6 ounces) olives (36 pitted black olives small size, optional)
How to Make
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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.
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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.
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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.)
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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.
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