Ingredients
1/2 cup salsa verde4 ounces cream cheese, softened2 tablespoons lime juice, divided2 tablespoons minced fresh cilantro1 teaspoon honeyDash salt12 frozen breaded fish sticks1 tablespoon taco seasoning36 tortilla chip scoops1-1/2 cups coleslaw mix3/4 cup cubed avocado3/4 cup chopped seeded tomatoLime wedges and additional minced fresh cilantro
Preparation
In a blender, combine the salsa, cream cheese, 1 tablespoon lime juice, cilantro, honey and salt. Cover and process until smooth; set aside.
Place fish sticks on a baking sheet. Bake at 425° for 10 minutes. Sprinkle with half of the taco seasoning. Turn fish sticks over; sprinkle with remaining taco seasoning. Bake 7-9 minutes longer or until crisp.
Meanwhile, place tortilla chips on a serving platter. In a small bowl, combine the coleslaw mix, avocado, tomato, remaining lime juice and 1/2 cup salsa mixture. Spoon into chips.
Cut each fish stick into three pieces. Place a fish stick piece in each chip; top each with about 1/2 teaspoon salsa mixture. Garnish with lime wedges and additional cilantro.
