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+ servings

Bang Bang Fish Tacos

Super easy recipe for how to make fish tacos... with citrus slaw & yummy homemade bang bang sauce! 

Course Dinner
Cuisine American
Keyword Fish, Tacos
Prep Time 16 minutes
Cook Time 14 minutes
Total Time 30 minutes
Servings 4 servings
Calories 363 kcal
Author Holly Sander


For The Cabbage Slaw:

  • 1/2 head purple cabbage, shredded
  • 2 carrots, shredded
  • ½ cup cilantro leaves
  • 4 green onions, chopped
  • 3 garlic cloves, minced
  • 1 tablespoon fresh ginger, minced (or 1/4 teaspoon ground ginger)
  • 1 lime, juiced
  • 1 tablespoon honey
  • 1 tablespoon extra virgin olive oil
  • ½ tablespoon salt

For The Bang Bang Sauce:

  • 1/3 cup mayo
  • 2 tablespoons sweet chili sauce
  • 1 tablespoon Sriracha, or other hot sauce (I used 2 tablespoons for more kick!)

For The Tacos:

  • 16 Gorton’s Alaskan Pollock Fish Sticks
  • 8 corn tortillas
  • ½ cup Cilantro leaves for garnish
  • additional lime wedges for garnish


  1. Preheat oven to 425 F

  2. To make the cabbage slaw, combine cabbage, cilantro, green onions, garlic, ginger, fresh lime juice, honey, olive oil and salt in a large bowl.  Toss and set aside.

  3. To make the Bang Bang sauce, whisk together mayonnaise, sweet chili sauce, and Sriracha / hot sauce in a small bowl.   Then set aside.

  4. Bake 16 Gorton’s Alaskan Pollock fish sticks for 12-14 minutes on a parchment-lined baking sheet.  Flip once at 8 minutes.

  5. Meanwhile, heat a sauté pan over high heat.  When the pan is hot, spray a little cooking spray on both sides of a corn tortilla and toast for 20-30 seconds per side.  Repeat with 7 more tortillas.

  6. Assemble tacos with tortillas, slaw, and fish sticks.  Drizzle with Bang Bang sauce, then garnish with cilantro and lime juice.