Fish Stick Tacos

INGREDIENTS – 16 frozen fish sticks (about 1 lb.) – 4 cups shredded cabbage (about 12 oz.) – 1 cup refrigerated sauerkraut

– ¾ teaspoon kosher salt – 8 small flour or corn tortillas, warmed – tablespoon apple cider vinegar

– Sour cream or plain Greek yogurt, hot sauce, sliced radishes, and cilantro sprigs, for serving (optional)

DIRECTIONS 1. Follow package instructions to bake fish sticks. 2. Mix cabbage, sauerkraut, vinegar, and salt in a bowl. Let it sit, tossing occasionally.

3. Put 2 fish sticks on each tortilla and add some cabbage mixture on top. 4. Add sour cream, hot sauce, radishes, or cilantro if you like.

5. Serve extra cabbage mixture on the side as a salad.