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Fish Tacos with Roasted Corn Salsa Recipe

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This recipe for Fish Tacos with Roasted Corn Salsa is from The Stark Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 18.1 oz box Van de Kamp Crispy Fish Tenders
8 corn tortillas
2 cups tri-color cole slaw mix
queso fresco
Roasted Corn Salsa:
1 12 oz bag Birds Eye Steamfresh Super Sweet Corn
⅓ cup diced Red Bell Pepper
¼ cup diced red onion
2 limes, juiced
1 Roma tomato, diced
¾ cup chopped cilantro
salt and pepper to taste
Creamy Avocado Sauce:
1 ripe avocado
¼ cup light sour cream
½ lime, juiced
Directions:
Directions:
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 ziplock 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.

 

 

 

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