Fish Stick Tacos – (Red) Meatless Monday

I love that so many of my friends/moms here in NYC are chefs. It’s like having your own real-life Pinterest board of ideas. These ladies can take basic meals and turn them into masterpieces of flavor – taking a regular dinner and making it delicious (and easy to recreate!). One of those favorite chef moms of mine is Jory from She is constantly putting out toddler-friendly food ideas, and one of our ultimate favorites is her fish stick tacos recipe. I never realized how easy it is to make your OWN fish sticks – and they are BEYOND healthier (and tastier!) Here is a link to her original recipe, since  I switched it up a tad (because we love cilantro and avocado!). Here is  how I made them simply at home for Maximo to devour.


Teeny Tiny Foodie’s Fish Stick Tacos

Carrot Confetti Salad


  • 2 carrots, shaved into wide ribbons
  • Juice of 2 limes
  • 2 teaspoons olive oil
  • ¼ teaspoon salt
  • ⅛ teaspoon pepper
  • ½-1 ounce cilantro, finely chopped


Fish Stick Ingredients:

  • 1 cup whole wheat or panko breadcrumbs
  • 1 pound white fish, such as cod, catfish, monkfish or mahi mahi (our favorite)
  • 1 egg, whisked with 1 pinch each salt, pepper and garlic powder
  • 2 teaspoons vegetable oil or refined coconut oil
  • 16 corn tortillas, warmed according to directions on the package
  • Carrot Confetti Salad (recipe above)


  • Heat the oven to 475 degrees.
  • Place parchment paper on a pizza tray or even a cookie sheet.
  • Slice  fish into vertical strips


  • Dip each piece of fish into the bowl of whipped egg, and then the bowl of breadcrumbs mixed with olive oil.
  • Lay the pieces of fish on the baking tray, and bake for six minutes. Flip the fish sticks and rotate the baking sheet and bake for six more minutes.


  • Warm the tortillas (in the over or toaster oven for about one minute). Place two pieces of fish sticks on top and  top with the Carrot Confetti Salad, and avocado. Dig in!


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