Fish Tacos with Corn Salsa
More From Van de Kamp's® and Mrs. Paul's®
- 1 box Mrs.Paul's® Crispy Fish Fillets
- 1 1/4 cups Birds Eye® Sweet Corn Kernels, cooked according to package directions and cooled
- 1/4 cup chopped red onion
- 1/4 cup chopped red bell pepper
- 1/4 cup chopped fresh cilantro
- 1/2 tablespoon fresh lime juice
- 2 teaspoons jalapeño chili
- 4 white corn tortillas (6 or 8-inch)
- 1 1/4 cups green cabbage, shredded
- 1 package (4 oz.) queso fresco cheese, crumbled
- 2 fresh limes, cut into wedges for garnish
- 1. Bake fish according to package directions.
- 2. Meanwhile, mix corn, red onion, red bell pepper, cilantro, lime juice and jalapeño together in a bowl until well combined. Season with salt and pepper. Set aside.
- 3. Fill each tortilla with 2 prepared fish tenders. Top each with desired amount of corn salsa, cabbage and queso fresco. Serve garnished with lime wedges and cilantro.
- 4. Mix sour cream and the remaining taco seasoning together in a small bowl until well combined.
- 5. Place one fish fillet in each tortilla. Top each with desired amount of lettuce, cheese, zesty sour cream, and taco sauce from packet. Serve with corn salsa.
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Fish Tacos with Corn Salsa Recipe at a Glance
- COURSE: Main Dishes
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