2limessliced into wedges for garnish and fresh squeeze over tacos
5taco soft shellsuse corn tacos if gluten free
Pico de Gallo
Stir all the ingredients together and set aside until ready for it!
To Assemble Tacos
Heat 1 teaspoon olive oil in a skillet over medium heat (if possible, brush with a pastry brush).
Place a taco shell in the heat until golden brown spots appear and they are slightly puffy for a few seconds, then flip and cook the same. Set on a plate to assemble.
Layer with pico de Gallo, pickled veggies, crispy fish sticks, vegan tartar sauce and chopped parsley over the soft taco shells. Add other toppings here if so desired. I found that 1 ½ fish stick worked for one taco.
Serve with limes to squeeze over for a fresh burst of flavour. Enjoy!
HOW TO STOREHonestly, these fish sticks taste best fresh. You can make the fish sticks ahead of time, without the batter. Then batter when you’re ready. Otherwise, you can swap the batter for seasoned panko breadcrumbs (to roll the fish sticks in before frying), which store much better. This would also allow you to bake it too, by the way!You can make the different parts of the taco and store separately in airtight tupperware containers. Leave the pico de gallo in its juices to keep it fresh and flavourful. When you’re ready to eat, reheat the fish sticks in the oven or a toaster oven, heat the tacos fresh and assemble.If you do have leftovers, they’ll keep in the fridge for about 3 days; store each component separately, then reheat the fish sticks in the oven, warm the tortillas, and put together your tacos.