Fish Tacos on a Stick with Taco Ranch Dipping Sauce {Kids in the Kitchen}

I had carefully planned out a summer’s worth of kids in the kitchen recipes, activities and fun. I wanted to share recipes for rock candy and puddin’ pops and all sorts of other cool stuff.

But then real life and work got in the way.

I had worked so hard to plan and prepare for my annual kids in the kitchen series, so this wouldn’t happen, but despite my best efforts (I have a whole back log of photographed recipes on my computer) I haven’t had time to actually sit down and edit all the pics and write the blog posts.

These fish tacos on a stick are cute and fun. Not only that, they are so easy to make the kids could practically make them on their own! If you have real young kids, simply set out all the ingredients in bowls a and let them go to town assembling and dipping!One Year Ago: Chocolate Chip Cookie Coffee Milkshake
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Three Years Ago: Kids in the Kitchen: Hand-Tossed Ice Cream
Four Years Ago: Perfect Veggie Burgers
Five Years Ago: Homemade Chocolate Syrup
Six Years Ago: Vicki’s Chicken and Grapes

Ingredients:

Fish Tacos on a Stick:

8 wooden skewers

4 breaded frozen fish fillets

4 flour tortillas

24 cherry or grape tomatoes

1 cup chopped iceberg lettuce

1 cup cubed cheddar cheese

Taco Ranch Dipping Sauce:

½ cup sour cream or plain Greek yogurt

½ cup ranch dressing

2 teaspoons taco seasoning

Directions:

For fish tacos on a stick: Bake fish fillets according to package directions. Once thoroughly cooked, allow fish to cool slightly then chop into bite sized pieces.

Cut tortillas into 4-6 even strips. Fold tortilla strips in half.

Thread cubed fish, cut tortilla strips, tomatoes, lettuce and cheese in an alternating pattern onto skewers. Serve immediately with Taco Ranch Dipping Sauce.

For taco ranch dipping sauce: Stir together all ingredients in a small bowl. Serve immediately with fish tacos on a stick, or store in an air tight container in the refrigerator for up to one week.