From Sticks & Slaw to Fish Tacos {Recipe ReDux}

I find that double duty dinners are essential for this working mom of two young children. While I wish I could devote a whole day to cooking a whole week’s worth of meals over the weekend, this just isn’t going to happen any time soon. But, I find that having even just part of the meal prepped or cooked ahead of time is a huge time-saver. Sometimes this means making twice as much whole wheat pasta or quinoa as I need for one meal, other times it means roasting two pans of veggies instead of one.

This month’s Recipe ReDux theme is all about re-purposing leftovers.

Two for One:We’re all about cooking once and eating twice. In short, double dinners are better. Show us how you take a favorite recipe already on your blog – and ReDux the leftovers into a new dish. Or, whip up a new healthy recipe and give suggestions on how to make it a second meal. For example, slow cooker pot roast could become shredded beef tacos; or grilled chicken breasts might morph into chicken salad.

So, of course, I wanted to share one of my all-time favorite re-purposed dishes… Sticks & Slaw turned Fish Tacos.

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A fish and chips-style meal is one of our go-to healthy comfort meals. We usually dredge the fish in egg whites and a little whole wheat panko and make our own cole slaw using bagged broccoli-carrot slaw. Brussels sprouts or baked sweet potato fries usually round out that meal.

While it’s not always easy to re-use leftover cooked fish, I found that leftover breaded fish and broccoli slaw–paired with some avocado and black beans–make fabulous fish tacos! This fish and chips-tacos combo is one of my favorite double duty meals.

Sticks & Slaw
Serve this fish & chips-style meal with baked sweet potato fries and a leafy green veggie. A tasty makeover of a comfort food fave.

Fish sticks:
1 lb. fish of choice (cod, salmon or other favorite fish), cut into strips and patted dry
2 egg whites, lightly whisked
1/2 cup whole wheat flour
1/2 cup whole wheat panko or dry bread crumbs
1/2 tsp. garlic salt
1/2 tsp. dried oregano
Olive oil, to grease pan

1.5 cups broccoli and carrot slaw
1 Tbsp. olive oil
1 Tbsp. white balsamic vinegar or apple cider vinegar
1/2 Tbsp. honey
2 Tbsp. plain non-fat Greek yogurt
Juice of 1/4 lemon
Salt and pepper, to taste

Preheat oven to 400 degrees. Place egg whites and flour in two separate shallow bowls. In third shallow bowl, mix panko and seasonings. Add a few drops of olive oil to shallow baking pan and distribute evenly on bottom of baking pan.

Dip each fish strip in egg whites, then flour. Dredge through panko mix. Place on baking pan in single layer. Bake for 10 minutes, or until cooked through and breading is crunchy.

While fish is cooking, mix all slaw ingredients in medium mixing bowl. Serve slaw with fish sticks. Makes 4 servings.

Fish & Slaw Tacos
If you have any breaded fish leftover, try these fish and slaw tacos. They make an easy and delicious lunch!

Leftover breaded fish, 2-3 ounces
Leftover broccoli and carrot slaw
1/2 cup canned black beans, rinsed and drained
1/4 avocado, sliced or 2 Tbsp. guacamole
2 corn tortillas

Distribute the fish, slaw, black beans and avocado or guacamole evenly between the two tortillas. Serves 1. Enjoy!

PLEASE SHARE: What are your favorite double duty dinners? Please share. I’d love to hear from you!

And, please check out the recipes from my fellow Recipe ReDux’ers. You’re sure to find something mouth-watering below!