Curious & conscientious about food?
 
 
 
Discover insights to
support your
nutritional goals
 
Search recipes for
any diet and avoid
allergens
 
Make a grocery list
from recipes
and schedule meals
Get started with recipes for...
Let's Go!
RELATED RECIPES
Beef Taco Salad in Tortilla Bowl
Chicken Taco Salad in Tortilla Bowl
Fat Fish Fingers
Add to Calendar
Add as Favorite
 
 
 
 
 
40 minutes
4 servings
Adjust servings
dairy-free
(?)
Has dairy from:
Natural Sea Big Fish Strip
cheddar cheese
gluten-free
(?)
Has gluten from:
Natural Sea Big Fish Strip
flour tortilla
kid friendly
has meat
has pasta
has seafood
(?)
Has seafood from:
Natural Sea Big Fish Strip
mediterranean
vegan
(?)
Not vegan due to:
Natural Sea Big Fish Strip
cheddar cheese
Toady's Tartar Sauce
vegetarian
(?)
Not vegetarian due to:
Natural Sea Big Fish Strip
pescetarian
paleo
(?)
Not paleo due to:
cheddar cheese
flour tortilla
This recipe has no customizations.
 
INGREDIENTS
Amount
Measure
Ingredient
 
2
boxes
Wild Alaskan pollock. Each box is 8oz and contains approx. 6 fish strips.
 
2
whole
 
4
ounces, weight
shredded.
 
4
cups
shredded or chopped, approx. 1/2 of a head.
 
4
tbsp
 
8
whole
we use the large kind.
 
 
Report Substitution
Please provide succinct feedback on why this substituion looks like it may not be correct.
E.g.:
It looks like a mistake.
It won't work for 99% of recipes.
 
Error: we need a reason for your feedback.
Thank you for the feedback! (We'll check it out...)
 
PREPARATION
1.
Preheat the oven. My fish sticks indicate 425 degrees. Put the fish sticks out on a non-stick pan (I use a baking rack placed on top of a pan).
2.
Bake the fish fingers for 25 minutes.
3.
Shred your cheese, and either chop or shred your lettuce. Chop your roma tomatoes.
4.
When the fingers are done, serve everything a la carte. A complete fat fish finger burrito has Toady's tartar, lettuce, tomatoes, cheese, and about one and a half fat fish fingers.
NOTES, TIPS, TRICKS, HINTS, ETC:
1.
If you are an adult, this recipe goes well with Sriracha or other/similar hot sauce.
2.
Also for the adults, I add some diced onion.
3.
For a gluten-free alternative, use Dr. Praeger's rice-crusted fish sticks, or Ian's gluten-free fish sticks.
THIS RECIPE CAN BE CUSTOMIZED
1.
Make it Gluten Free!
 
A partially gluten-free variant of this recipe can be made to reduce the amount of gluten. Just substitute gluten-free tortilla for flour tortilla.
2.
Make it Wheat Free!
 
A partially wheat-free variant of this recipe can be made to reduce the amount of wheat. Just substitute gluten-free tortilla for flour tortilla.
 
NUTRITION
This recipe has the following nutrient totals:
Calories 1951
Protein 33.0 g
Carbohydrates 126 g
Iron 0.05 mg
Fiber 16.8 g
Calcium 64.4 mg
(plus many more nutrients)
Sample Recipe Chart:
 
The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.
©2017-2018 foodious LLC
.