Fish Tacos with Roasted Corn Salsa make an easy and delicious meal any night of the week!
Course Entree
Cuisine American, Mexican
Keyword corn salsa, fish taco
Prep Time 15 minutesminutes
Cook Time 25 minutesminutes
Total Time 40 minutesminutes
Servings 6
Calories 309kcal
Author Trish - Mom On Timeout
Ingredients
1 18.1ozbox Van de Kamp Crispy Fish Tenders
8corn tortillas
2cupstri-color cole slaw mix
queso fresco
Roasted Corn Salsa:
1 12ozbag Birds Eye Steamfresh Super Sweet Corn
1/3cupdiced Red Bell Pepper
1/4cupdiced red onion
2limesjuiced
1Roma tomatodiced
3/4cupchopped cilantro
salt and pepper to taste
Creamy Avocado Sauce:
1ripe avocado
1/4cuplight sour cream
1/2limejuiced
Instructions
Preheat oven according to instructions.
Pour the bag of Birds Eye corn onto a baking sheet. Broil for 10 minutes stirring occasionally, until corn is cooked through and nicely golden.
Combine corn, lime juice, red onion, red bell pepper, tomato, cilantro, salt and pepper. Stir until combined and refrigerate.
Place fish tenders in the oven and bake according to instructions.
Meanwhile, mash avocado and combine with sour cream and lime juice. Transfer to a ziploc bag and refrigerate until needed.
To assemble tacos, warm tortillas in microwave for 30 seconds on 50% power. Layer cole slaw mix, fish tenders, and roasted corn salsa. Snip the corner of the avocado bag and drizzle on top. Sprinkle crumbled queso fresco on top and serve immediately.