Easy Dinners with Fish Tacos #FishnVeggies #cbias

Jeff and I are huge seafood eaters. We love going out for sushi on special occasions and we will never turn down a plate {or basket } of crawfish. As a matter of fact, we look forward to crawfish season every year and really wish it was year round. I’ve even been known to eat a dozen oysters on occasion, at our local seafood restaurant, as well as the Filet-O-Fish from McDonald’s. I get LOTS of comments about that, but I know it’s not for everyone.

The point is, we love love love seafood.

For some reason, though, for as much as we love seafood, I don’t know why I never make it at home. I’ve made fish tacos one other time and I think that was about 4 years ago. Pretty silly for something we both really enjoy!

When I saw Van de Kamp’s frozen fish on sale at Walmart, I knew exactly the recipe I wanted to try out — fish tacos with corn salsa!

The fish sticks were on sale, too, and I knew my boys would LOVE having those for dinner and it wouldn’t be nearly as messy for them as a fish taco would be.

The recipe really was easy and all it really took was popping these in the oven…

and chopping up some vegetables.

It was all ready to go in under 30 minutes. Even Jeff, who had no idea what I had brought home from Walmart, thought I went to way too much trouble to make the fish. I thought really hard about either telling him the truth or just letting him continue to think I was awesome.

I really was just so happy with the convenience of frozen vegetables and frozen fish. Quick meals really help when there are three little ones to take care of and daddy is getting home late.

Would you like to try it out for your family? I really think you ought to! You’d be missing out if you didn’t.

Here’s the recipe:

Fish Tacos with Corn Salsa

Ingredients:

1 box Van de Kamp’s Original Crispy Fish Fillets
1 1/4 cup 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 tbsp. fresh lime juice
2 tsp jalapeño chili
4 white corn tortillas (6 or 8-inch)
1 1/4 cups green cabbage, shredded
1 pkg. (4 oz.) queso fresco cheese, crumbled
2 fresh limes, cut in to wedges for garnish

Directions:

Bake fish according to package directions.
Meanwhile, mix corn, red onion, red bell pepper, 1/4 cup cilantro, lime juice, and jalapeño together in a bowl until well combined. Season with salt and pepper. Set aside.
Fill each tortilla with two prepared fish tenders. Top each with desired amount of corn salsa, cabbage, and queso fresco. Serve garnished with lime wedges and cilantro.
Mix sour cream and the remaining taco seasoning together in a small bowl until well combined.
Place one fish filet in each tortilla. Top each with desired amount of lettuce, cheese, zesty sour cream, and taco sauce from packet. Serve with corn salsa. I chose to serve my taco with my usual salsa but only because I like to eat everything with salsa!

Would you like more easy recipes like this one? You can find recipe inspirations and weeknight dinner ideas at http://www.mrspauls.com and http://www.vandekamps.com. You can even check out tasty and easy video recipes from The Neely’s on http://www.mrspauls.com and http://www.vandekamps.com.

Let me know if you try it out! I’d love to hear what you think!!

I am a member of the Collective Bias® Social Fabric® Community. This shop has been compensated as part of a social shopper insights study for Collective Bias® and Pinnacle Foods Group #cbias #SocialFabric #FishnVeggies