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Easy Fish Tacos With Amazing Taco Sauce

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Let’s “Taco About” these tacos! Easy Fish Tacos with AMAZING Taco Sauce begin with roasted corn tortillas filled tender top quality chopped fish sticks, finely shredded cabbage, and the most amazing Fish Taco Sauce I’ve ever had! These tacos rival the Fish Tacos you get in San Diego! Which if you ask anyone…are the Best Fish Tacos!

Easy Fish Tacos with Amazing Taco Sauce

I was craving Fish Tacos a few weeks ago…my past San Diego, California girl was bursting out. Craving aside… I didn’t want to go to all the work of breading and frying up the fish. I guess you could say I had a case of “lazy bubbles”! 

Fish tacos with amazing taco sauce

Then I remembered the amazing Trident Ultimate Fish Sticks made from Wild Alaskan Pollock that we purchased from Costco last month! Honestly the most delicious frozen fish sticks we’ve ever eaten!  (This isn’t a sponsored post… I just highly recommend them.) I realized I could take those fish sticks and use them for my fish tacos!

With top quality fish sitting in the wings ready to go…all I needed was an amazing Fish Sauce. I wanted something creamy and full of flavor! What happened next was this new amazing…AMAZING Taco Sauce! (I just can’t rave enough about this sauce!)

How to Make Amazing Fish Taco Sauce

You’ll want to start with the fish sauce. It will need to chill for at least one hour to allow all the flavors to snuggle up with each other and get cozy! 

In a small bowl mix together 1/2 cup of Best Foods Mayonnaise (We do not use Miracle Whip! Raise your right hand and repeat after me “I promise not to use Miracle Whip…EVER!” lol) and 1/2 cup sour cream.

Next it’s time to spice things up by adding 1/4 teaspoon ground chipotle chili powder. I realize this is a spice you may not have in your cupboard…but you want to add this to your spice rack. Lots of delicious warm flavors. Not hot spicy…just warm rich flavors!

Add 1/2 teaspoon dried dill weed, 1/2 teaspoon chopped hot peppers. I used a canned jalapeño pepper that I cut in half and chopped finely. I tried to remember not to touch my eyes after. (I’m not always the smartest cookie in the jar! I can’t tell you how many times I’ve rubbed my eyes after handling peppers.)

Add 1/2 teaspoon oregano, 1/2 teaspoon cumin, and…and this is KEY…1 teaspoon chopped capers!

Let’s pause for the capers! The Capers are glorious in this sauce…you could skip the oregano, maybe even the dill…but for the love of all that’s sacred…DO NOT SKIP THE CAPERS! Go BUY CAPERS! They are usually in the pickle aisle. Those little brined pea size gems add something that nothing else can add to this luscious sauce!

ingredients for taco sauce

Add the juice of one lime! Fish tacos must have lime. (It’s a rule! Like…don’t leave the house in your yoga pants. Well…maybe not exactly like that…but you get what I mean… Please I beg you! Only 1 in 10,000 look remotely good with big flowers plastered to thighs and butts! Not only that…seriously y’all know you aren’t doing yoga! Stop the lies! Lol)

TIP: Roll your lime before you juice it. This will help release more of the juices and flavors of the lime. A quick way to juice the lime is to poke it with a fork, twist and squeeze! Less clean up that using a juicer!

ingredients for taco sauce

Finish this delectable sauce off with 1 Tablespoon chopped fresh cilantro!

Ingredients for Taco Sauce

Mix it all together. Cover and chill for at least 1 hour. You can chill it for longer…it will just get better with time. I was a little worried that the dill would over power this sauce…but it doesn’t.  This sauce is perfect. P.E.R.F.E.C.T.!!

Amazing Taco Sauce

How To Make Delicious Easy Fish Tacos

You can prepare the fish sticks two different ways. Both are good. I know because I’ve tried it both ways and actually favor the baked method.

First time I made these tacos I fried them in a skillet in oil. Second time…I baked them in the oven and made sure to turn them halfway through cook time.

For frying add 1/2 inch oil to a large non-stick skillet, over medium-high heat. Carefully add frozen fish sticks.  Cook until golden brown. Turn fish sticks making sure to cook all sides of the fish sticks. 

To bake fish sticks follow baking instructions on back of packaging. I preheated the oven to 400° and baked for 10 minutes, flipped them over and baked another 10 ten minutes.

TIP: I recommend spraying the baking sheet with non-stick cooking spray. This will prevent the fish sticks from sticking to the baking sheet.

Frying Fish Sticks

While Fish sticks are baking prepare tortillas.

Corn tortillas go best with this dish, if you were to ask me…but you can use flour. It’s all up to your family and what you know they will eat.

If you have a gas range, over medium-high heat, roast corn tortillas. Toast one side until slightly browned and bubbles have formed, turn tortilla over and toast the other side.

First time I made these tacos I placed two whole fish sticks in a corn tortilla on a bed of cabbage. Instantly I knew I had to make some adjustments! 

They were good…but I knew they could be better! That’s what recipe creating is all about. Tweaking a recipe until it’s perfect. If it’s good enough for our Nest…then I know it’s good enough for yours. 

Round two… I chopped the baked fish sticks and used finely sliced cabbage. Then I roasted the corn tortilla’s. Made a good Fish Taco…an AMAZING fish taco! Little adjustments can do that to a recipe. That’s why it’s always good to add your own spin and tweak it.

Fish Taco Assembly

Assemble tacos by taking a roasted corn tortilla in the palm of your hand, fill it with thinly shredded pre-packaged cabbage, a hearty scoop of the chopped fish sticks, drizzle the top with your amazing fish taco sauce and squeeze lime over the entire taco.

Close up photo of fish tacos

I’m drooling just looking at these pictures. I know how good that sauce is!

This fish sauce is a new staple at this Nest! It’s just that good! Actually it’s THAT great!

Fish tacos with sauce

I love how quickly this recipe comes together. Except for the sauce, which is super simple…it just needs that extra chill time, this is a wonderful easy recipe the fish lovers at your Nest will love! 

The sauce is reminiscent of the amazing Fish Tacos in San Diego…the Best Fish Taco capital of the world! Right? 

If you’re looking for some create side dishes to go with these tasty Easy Fish Tacos With Amazing Taco Sauce, I’ve listed some of our favorite below! Enjoy!

Great Side Dish Recipes that go with Fish Tacos

Remember to follow me on Facebook, Instagram, and Twitter. I also have some amazing boards on Pinterest and all the recipes here at Norine’s Nest are on one board over on Pinterest. It makes it easy to store your favorites.

Thanks for stopping by! I hope you enjoy these easy fish tacos as much as we did…they’re gonna be on the menu a LOT this summer!

Happy Nesting!

Norine's signature
Yield: 4 servings

Easy Fish Tacos With Amazing Taco Sauce

Easy Fish Tacos with Amazing Taco Sauce

Roasted corn tortillas filled with delicious Wild Alaskan Pollock fish sticks, finely shredded cabbage, and the most AMAZING taco sauce on the planet! Capers, cilantro, dill, cumin, lime,and chipotle peppers come together to make this amazing taco sauce.

Prep Time 15 minutes
Cook Time 20 minutes
Additional Time 1 hour
Total Time 1 hour 35 minutes


  • 12 white corn tortillas
  • 16 Trident Ultimate Fish Sticks, or other top quality fish sticks
  • 2 cups finely shredded coleslaw cabbage
  • 2 limes
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1 Tablespoon chopped fresh cilantro
  • 1/2 a hot pepper, jalapeno finely chopped
  • 1/2 teaspoon dried dill weed
  • 1/4 teaspoon Chipotle chili, ground powder
  • 1/2 teaspoon oregano, dried
  • 1 teaspoon chopped capers
  • 1/2 teaspoon cumin


  1. In a small bowl combine mayonnaise, sour cream, juice of one lime, chopped cilantro, dill weed, hot pepper, oregano, capers, chipotle chili, and cumin. Mix until well combined. Cover and chill one hour.
  2. Preheat oven to 400°. Spray a baking sheet with non-stick cooking spray. Lay fish sticks out on baking sheet. Place in oven. Bake for 10 minutes. If fish sticks are golden brown turn and bake other side for an additional 10 minutes. Remove fish sticks from oven and chop into smaller bite size pieces.
  3. While fish is baking, roast tortillas over open flame, on your gas range if you have one, till edges turn dark brown and tortillas begin to bubble. Turn tortilla over and toast opposite side.
  4. Fill roasted tortillas with finely shredded packaged cabbage. Layer with a scoop of fish sticks and a healthy scoop of that amazing fish taco sauce.
  5. Squeeze with lime right before eating. Serve immediately.

Nutrition Information:



Serving Size:

2 tacos

Amount Per Serving: Calories: 1266Total Fat: 81gSaturated Fat: 18gTrans Fat: 1gUnsaturated Fat: 57gCholesterol: 105mgSodium: 1454mgCarbohydrates: 105gFiber: 12gSugar: 18gProtein: 33g

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Friday 18th of August 2023

Norine, thank you so much for posting this recipe. Until very recently it never occurred to me to use fish sticks for fish tacos. Your sauce was amazing, as promised!

The only things I did differently was to measure the amount of lime juice, (which makes a recipe easier for me because limes vary so much), I also added 3/4 tsp lime zest and 2 tsp capers because we like them so much.

I put the recipe in the Weight Watcher Recipe Creator and two tacos with sauce equaled 8 WW Points. Perfect!

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Wednesday 23rd of August 2023

Hi Michele! Thanks so much for sharing this with us! We love knowing the points for the two tacos! That's AWESOME! Don't you love how easy fish sticks make fish tacos?! I'm so glad you liked this recipe. It's one of my favorites...especially with that sauce. Lol. Have a great weekend and I hope you'll come back and visit again soon. Norine


Monday 13th of December 2021

Fast, easy and absolutely delicious!

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Thursday 23rd of December 2021

Hi Veronica! I'm so glad you enjoyed this recipe! One of my favorites! Norine

Karyn Bjorklund

Friday 13th of August 2021

2 tacos are 1266, is that correct??

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Thursday 19th of August 2021

Hi Karyn! The nutrition information automatically calculates the information from the ingredients list. It takes everything into consideration and while it tries to calculate the information can't understand things like the amount of oil used for frying. It will calculate ALL the oil and break it down into the serving size instead of the actual amount of oil used to fry the taco shells. This is not a low calorie dish because of the fried taco shells, the coated fish sticks and then there's that amazing sauce. To lower the calories you could warm your tortillas rather than fry them and you could use baked fish rather than breaded fish sticks. Low calorie mayo and sour cream will also drop the calories in the fish sauce. Hope this helps you out. Norine

JoAnn Van Hoozen

Wednesday 30th of September 2020

I'M LOOKING FORWARD TO THIS RECIPE (like the capers idea). But more importantly, thank you for expressing my thoughts about yoga pants as casual clothing! Come on! Some even look good in those cute tennis skirts, but people don't wear them all over town! Save them for exercise class.

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Thursday 8th of October 2020

Hi JoAnn! LOL!!! You are SO welcome! I have very strong opinions on those yoga pants!! Hope you enjoyed these fish tacos. I love that sauce and how easy these are to make. Truly a favorite at this Nest. Have a Great weekend and please come back soon. Happy Nesting! Norine


Monday 29th of June 2020

We loved San Diego street tacos when we were there last year. There’s only two of us and can’t eat a dozen. How long can the sauce stay in the fridge to have tacos for another meal❓

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Wednesday 1st of July 2020

Hi Diana! Oh I love San Diego and I love street tacos! Best Mexican food in San Diego! I've found that the sauce will hold for 2 weeks. Honestly that sauce is everything! Thanks for stopping by and visit again soon. Enjoy the tacos! ~Norine

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