Quick Fish Tacos - cooking recipe

Ingredients

12 frozen fish sticks
12 corn tortillas
sauce
1 cup mayonnaise
1/2 cup sour cream
1 teaspoon finely chopped chipotle pepper
1/4 teaspoon garlic powder
toppings
finely shredded cabbage
thinly sliced radish
finely chopped scallion

Preparation

Combine the mayo, sour cream, chipolte, garlic powder and cover and chill. Place the fish sticks on a baking sheet, you might want to hit it with a little nonstick spray as sometimes they will stick. Bake according to directions on box (I just bake them at 375 for 12-15 minutes until crisp). As these are baking heat up a dry skillet and lightly toast the corn tortillas 2-3 at a time until opaque. Don't press them as they bake, it will make them stick. This takes less than a minute on each side, don't leave them too long as they will dry out. Stack them in middle of a large folded cloth to keep warm. Place a fish stick on each tortilla, dollop with sauce, a sprinkle of chopped onion, some sliced radishes, and pile on the shredded cabbage and serve. As of 4/09 these are less than a dollar per taco and will fill up four pretty well.