10 fish sticks
5 small corn tortillas (4 1/2" - 5")
2 tablespoons sour cream
2 tablespoons mayonnaise
1/8 teaspoon chipotle chile powder (I use Penzey's)
1/2 - 3/4 cup grated cheddar
salsa or pico de gallo
shredded cabbage - about 1 1/2 cups
Cook the fish sticks in the over per package directions. While they are cooking, make the sauce: stir together the sour cream, mayonnaise, and chipotle chile powder. Grate the cheese, if necessary, and shred the cabbage.
To assemble: Heat a large skillet or griddle over medium-high heat. Place corn tortilla on the griddle, and top with a little grated cheese. Next, add about a teaspoon (I use three little dollops, pushed off the spoon with my finger) of the sauce. When cheese is melted and tortillas are soft, remove them to a plate. Add two fish sticks to each one, and top with salsa and cabbage. Enjoy! Makes 5. [Don eats 3 and I eat 2]. We serve these with pinto beans.
