16 frozen fish sticks
1/4 cup (50 mL) mayonnaise
1 tbsp (15 mL) fresh lemon juice
1 tsp (5 mL) Dijon mustard
1/8 tsp (0.5 mL) salt
2 dashes hot pepper sauce
4 cups (1 L) coleslaw mix
1 cup (250 mL) medium salsa
1/2 cup (125 mL) diced peeled mango
8 flour tortillas (8 inch/20 cm)

Bake fish sticks according to package directions. Meanwhile, whisk together mayonnaise, lemon juice, mustard, salt and hot pepper sauce until blended. Combine coleslaw mix and mayonnaise mixture. Combine salsa and mango. Spoon about 1/2 cup (125 mL) of coleslaw mixture on one side of each tortilla. Top each with 2 fish sticks and some of the salsa mixture. Fold tortillas in half. Serve immediately. Serves 4 - 6.

Last updated on February 15, 2019