Fish Stick Tacos
Ingredients
- 16 frozen fish sticks (about 1 lb.)
- 4 cups shredded cabbage (about 12 oz.)
- 1 cup refrigerated sauerkraut
- 1 tablespoon apple cider vinegar
- ¾ teaspoon kosher salt
- 8 small flour or corn tortillas, warmed
- Sour cream or plain Greek yogurt, hot sauce, sliced radishes, and cilantro sprigs, for serving (optional)
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