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Fish Tacos with Roasted Corn Salsa

Fish Tacos with Roasted Corn Salsa

The perfect summer dish! Fish Tacos with Roasted Corn Salsa are crispy, fresh, and bursting with flavor. Ideal for a quick weeknight dinner or a fun taco night with friends, these tacos will definitely satisfy your cravings. Make it tonight and taste the difference!
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Mexican
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 box Van de Kamp Crispy Fish Tenders
  • 8 tortillas corn tortillas
  • 2 cups tri-color cole slaw mix
  • 1 cup queso fresco
  • 1 bag Birds Eye Steamfresh Super Sweet Corn
  • 1/3 cup diced Red Bell Pepper
  • 1/4 cup diced red onion
  • 2 limes juiced
  • 1 Roma tomato diced
  • 3/4 cup chopped cilantro
  • to taste salt and pepper
  • 1 ripe avocado ripe avocado
  • 1/4 cup light sour cream
  • 1/2 lime juiced

Equipment

  • Cutting Board
  • Wooden Spoon
  • Oven
  • Chef's Knife
  • Mixing Bowl
  • Baking Sheet

Method
 

  1. Preheat your oven according to the instructions provided on the package of the fish tenders. This ensures they bake evenly and come out perfectly crispy.
  2. Next, pour the bag of Birds Eye corn onto a baking sheet. Broil it for about 10 minutes, stirring occasionally. You want the corn to become nicely golden and caramelized, which will enhance the sweetness.
  3. Once the corn is roasted, combine it in a bowl with the lime juice, diced red onion, diced red bell pepper, diced Roma tomato, chopped cilantro, and a sprinkle of salt and pepper. Stir everything together until well mixed, then refrigerate the salsa to allow the flavors to meld.
  4. While the salsa is chilling, place the fish tenders on a baking sheet and bake them according to the package instructions. You'll want them to be golden and crispy, adding a delightful crunch to your tacos.
  5. Meanwhile, mash one ripe avocado in a bowl. Add the light sour cream and lime juice, mixing until smooth. This creamy avocado sauce will add richness to your tacos.
  6. Once the fish and corn salsa are ready, it’s time to assemble your tacos! Start by warming the corn tortillas in the microwave for about 30 seconds on 50% power. This makes them more pliable and easier to fold.
  7. On each warm tortilla, layer a generous amount of the tri-color cole slaw mix. This adds a refreshing crunch to your tacos.
  8. Next, add the crispy fish tenders on top of the slaw. The contrast in textures is incredible!
  9. Now, top your tacos with the roasted corn salsa you prepared earlier. The sweetness of the corn and the freshness of the vegetables will brighten each bite.
  10. Finally, snip the corner of the bag containing the creamy avocado sauce and drizzle it generously over the top of your tacos. Sprinkle crumbled queso fresco on top for a delightful finish.
  11. Serve immediately and prepare to enjoy the delightful flavors of your Fish Tacos with Roasted Corn Salsa!

Notes

Here are some helpful tips to make your Fish Tacos with Roasted Corn Salsa experience even better: