12 Fisher Boy® Fish Sticks
2 cups shredded cabbage
1 cup diced tomatoes
2 Tbsp. lime juice
3 Tbsp. canola oil
6 taco shells, hard or soft 2 Tbsp. chopped fresh cilantro (optional)
1 tsp. salt
½ tsp. pepper
1 cup Mexican-style shredded cheese
Preheat oven to 475°F. Place fish sticks in shallow pan and bake according to package directions.
In medium mixing bowl, combine cabbage, tomatoes, lime juice, canola oil, cilantro, salt and pepper; let stand 10 minutes.
Place 2 fish sticks in each taco shell. Evenly divide cabbage mixture among taco shells. Sprinkle on cheese.