This dinner combines several of my favorite things. Fish tacos, kale, and Caesar dressing. I could eat almost anything with Caesar dressing, including a giant pile of kale. It’s the perfect punch of acid and flavor for otherwise bland breaded fish. If you want a quicker version for weeknights, I’d recommend breading the fish whole and slicing after baking.

I love the approach of using fish sticks to ease a kiddo into eating fish tacos. If they are already familiar with eating breaded items like fish sticks and chicken nuggets, this may be just the ticket to expand their pallet. I like to add something like a kale slaw to this kid friendly meal so that grown ups are happy too and don’t feel like they ‘re eating a happy meal. It allows for exposure of a learning to like food such as kale with a more familiar food like fish sticks.

Gluten Free Fish Stick Tacos with Kale Slaw

Ingredients

2 pounds tilapia (I used frozen, thawed)

1 cup gluten free flour (I used Bob’s Red Mill 1 to 1)

4 eggs, lightly beaten

2 cups gluten free panko Japanese style breadcrumbs

1 teaspoon garlic powder

1 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon paprika

cooking spray

12 corn tortillas

For Serving

prepared tartar sauce

Kale Caesar Slaw

fresh lemon slices

Instructions

1. Preheat oven to 425*F. Spray large baking sheet with olive oil.
2. Slice tilapia into 1 inch wide strips. Add gluten free flour to a wide bowl, add eggs to another wide bowl, and add panko and spices to a third wide bowl.
3. Dip strips of tilapia into gluten free flour, then egg, then coat in panko mixture. Place on prepared baking sheet. Bake for 10 minutes or until fish reaches internal temperature of 145*F.
4. Serve on warmed tortillas with tartar sauce, lemon slices, and kale Caesar slaw.