Fish Tacos
Ingredients
8 item(s) frozen breaded fish stick(s)
4 large burrito-size wheat flour tortilla(s)
1/4 cup(s) light sour cream
1/2 cup(s) salsa
2 cup(s) lettuce, shredded
1 large tomato(es), chopped
2 oz low-fat cheddar or colby cheese, shredded (about 1/2 cup)
Instructions:
Cook fish sticks according to package directions.
Wrap tortillas in aluminum foil and warm in a 350°F oven for about 10 minutes.
Top each tortilla with 2 fish sticks, 1 tablespoon of sour cream, 2 tablespoons of salsa, 1/2 cup of lettuce, 1/4 of the tomato and 2 tablespoons of cheese; roll up tortillas and serve.
I omitted the tomato and sour cream and added mashed avacado instead. The boys loved it and so did Paul and I. It was simple prep and easy clean-up!
Easton thought the fish tacos rocked. I think he ate a pound of blueberries too!
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