Mediterranean Fish Tacos
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| Serves | 5-7 |
| Prep time | 15 minutes |
| Cook time | 24 minutes |
| Total time | 39 minutes |
Crispy fish tacos with a creamy avocado sauce and a chili corn salsa. Ready in 30 minutes!
Ingredients
- 1 box Van de Kamp's Fish Filets (cooked according to package instructions)
- 5-7 tortillas (I used flour)
- 1/2 cup feta cheese crumbles
Salsa
- 1 cup Birds Eye frozen white and yellow corn mix (cooked and cooled)
- 2 heaped tablespoons sweet onions (finely chopped)
- 1/2 teaspoon chili powder
- 1 teaspoon lime juice
- 1/4 teaspoon garlic powder
- salt (to taste)
Sauce
- 1/2 avocado (very ripe)
- 2 heaped tablespoons sour cream
- 1/4 teaspoon garlic powder
- 1 1/2 teaspoon lime juice
- salt (to taste)
Directions
| Step 1 | |
| Mix together all ingredients for the corn salsa in a small bowl and set aside. | |
| Step 2 | |
| Add all ingredients for the Avocado sauce to a small bowl and mash together with a fork until nice and smooth. | |
| Step 3 | |
| Assemble tacos. Spread some avocado sauce on each tortilla and add 2-3 fish fillets to each taco. Sprinkle with corn salsa and feta cheese. | |