Bang Bang Fish Tacos

Bang Bang Fish Tacos

Ingredients : 
For The Cabbage Slaw:

• 1/2 head purple cabbage, shredded
• 2 carrots, shredded
• ½ cup cilantro leaves
• 4 green onions, chopped
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, minced (or 1/4 teaspoon ground ginger)
• 1 lime, juiced
• 1 tablespoon honey
• 1 tablespoon extra virgin olive oil
• ½ tablespoon salt

For The Bang Bang Sauce:

• 1/3 cup mayo
• 2 tablespoons sweet chili sauce
• 1 tablespoon Sriracha, or other hot sauce (I used 2 tablespoons for more kick!)

For The Tacos:

• 16 Gorton’s Alaskan Pollock Fish Sticks
• 8 corn tortillas
• ½ cup Cilantro leaves for garnish
• additional lime wedges for garnish

Instructions

1. Preheat oven to 425 F
2. To make the cabbage slaw, combine cabbage, cilantro, green onions, garlic, ginger, fresh lime juice, honey, olive oil and salt in a large bowl.  Toss and set aside.
3. To make the Bang Bang sauce, whisk together mayonnaise, sweet chili sauce, and Sriracha / hot sauce in a small bowl.   Then set aside.
4. Bake 16 Gorton’s Alaskan Pollock fish sticks for 12-14 minutes on a parchment-lined baking sheet.  Flip once at 8 minutes.
5. Meanwhile, heat a sauté pan over high heat.  When the pan is hot, spray a little cooking spray on both sides of a corn tortilla and toast for 20-30 seconds per side.  Repeat with 7 more tortillas.
6. Assemble tacos with tortillas, slaw, and fish sticks.  Drizzle with Bang Bang sauce, then garnish

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