I found this recipe, and wanted to share. I am going to make this tonight for my family, but I will make some changes. For the Frozen Fish Sticks, I will be using left over salmon. For the Cheddar Cheese soup, I will use Newman’s Own Black Bean and Corn Salsa. I’ll have the taco shells for the kids, but I will be using whole wheat tortillas.
16 frozen fish sticks (fingers)
8 medium taco shells
2/3 cup condensed cheddar cheese soup
1/2 cup canned, diced tomatoes with jalapenos, drained
1 cup shredded lettuce
Preparation Time: Approximately 3 minutes
Cook Time: Approximately 12 minutes
Preheat oven to 450°F. Put fish sticks on a sheet pan and bake until crisp, about 12 minutes. Two minutes before fish sticks are done, arrange taco shells on tray, place in the oven, and heat through.
To assemble tacos: Spoon 2 teaspoons cheddar cheese soup into the bottom of each taco shell. Put 2 fish fingers in each taco shell and top with 2 more teaspoons cheese soup, 1 tablespoon diced tomatoes, and a small portion of shredded lettuce.
Nutritional Information Per Serving:
Calories 320; Total fat 17g; Saturated fat 4g; Cholesterol 30mg; Sodium 770mg; Carbohydrate 33g; Fiber 4g; Protein 10g; Vitamin A 25%DV*; Vitamin C 8%DV; Calcium 10%DV; Iron 10%DV
This recipe comes from Mealtimes.org.