Fish Tacos with Purple Cabbage Slaw and Pink Sauce
Casteel High School
Queen Creek, Ariz.
Arizona nonprofit the Blue Watermelon Project holds a student culinary contest every year. Contestants are tasked with creating a dish that follows National School Lunch Program requirements and conforms to the cost and execution constraints of school cafeterias. Maylie Mickelston of Casteel H.S. was crowned the 2022 winner for her fish taco recipe, which is now served at the high school.
100 fish sticks
50 corn tortillas (6-in. size)
3 generous cups shredded red cabbage
2 1/3 cups canned black beans, drained
2 tbsp. plus ¼ tsp. taco seasoning
3/8 cup plus 1 tsp. lime juice, divided
1 1/3 cups sour cream
3 ½ tbsp. Frank’s hot sauce
¾ tsp. ground black pepper
3/8 cup plus 1 tsp. chopped fresh cilantro
- Preheat oven to 425 F.
- Place fish sticks and tortillas onto lined sheet tray. Heat tortillas 2 to 4 minutes; remove and fold in half. Set aside to cool. Continue cooking fish sticks 8 to 10 minutes longer.
- Meanwhile, in large bowl, combine shredded cabbage, black beans, taco seasoning and half the lime juice; toss to combine and set aside.
- In another bowl, whisk together sour cream, hot sauce, black pepper and remaining lime juice.
- To serve, place 2 fish sticks in each tortilla; top with ¼ cup bean and cabbage slaw. Drizzle with pink sauce and sprinkle with cilantro.
Photo courtesy of Blue Watermelon Project