Tacos with fish sticks and coleslaw

Fish sticks: who didn't grow up with them? This tacos with fish sticks and coleslaw is an ode to my favorite country and favorite meal of my childhood. I can imagine the average Mexican turning his or her nose up at frozen fish, but I really love fish sticks. These tacos are nice and crispy and very easy to make.

These tacos with fish sticks and cabbage salad are nutritious, easy, quick and delicious. You can eat them for lunch or dinner and basically they can be served cold or hot. Looking for more taco inspiration? How about these tacos with pulled eggplant and Greek yogurt or these cauliflower tacos with roasted bell pepper sauce? Two pearls that are also ready in no time!

Fish sticks are not specifically Dutch, but they are very popular in the Netherlands. They were first introduced in the 1950s by the American multinational Gorton's and the British Birds Eye. The concept of fish sticks quickly spread to several countries, including the Netherlands, where they became a popular part of daily meals.

Fish sticks consist of breaded and pre-fried pieces of whitefish, such as cod or pollock, and are usually baked in the oven or pan. They offer a simple and accessible way to eat fish, especially for children or people who do not like strong fish flavors.

In the Netherlands, fish sticks are often served with mashed potatoes, vegetables or on a sandwich. So although they are not of Dutch origin, they have firmly established themselves in Dutch cuisine as a quick, easy and affordable fish dish.