Minutes Prep time: 20
Minutes Total time: 20
Servings: 4
Difficulty: easy
24 Van de Kamp's® Crunchy Fish Sticks
1 cup diced fresh pineapple or canned pineapple tidbits
1/2 cup chopped red bell pepper
1/2 cup chopped red onion
2 tablespoons fresh cilantro
1/2 cup mayonnaise
1 tablespoon finely chopped chipotle pepper in adobo sauce
1 tablespoon lime juice
8 flour tortillas (6 inch), warmed
1 cup shredded cabbage
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 106 mg | 11% |
| Carbohydrate | 57 g | 19% |
| Cholesterol | 47 mg | 16% |
| Total Fat | 36 g | 55% |
| Iron | 3 mg | 16% |
| Calories | 622 kcal | 31% |
| Sodium | 1066 mg | 44% |
| Protein | 17 g | 34% |
| Saturated Fat | 7 g | 37% |
| Sugars | 7 g | 1% |
| Vitamin C | 51 mg | 86% |
Cook fish sticks according to package directions.
Stir together pineapple, pepper, onion and cilantro in medium bowl. Stir together mayonnaise, chipotle and lime juice in a small bowl.
Spread chipotle mayonnaise on tortillas. Top with 3 fish sticks, pineapple salsa and shredded cabbage
Fish Stick Tacos
