Now that gardening season is starting upon us we have been so busy outside.
There is just something about the sun shining and your hands getting dirty.
Must be the farm girl in me. I instantly get happy when I go outside and even happier when I get to start messing around in my garden. This week we are on to planting potatoes, peas, carrots, onions, and beets. So exciting!
But because we are spending so much time outside I am so about quick, yummy, easy meals. This meal is the complete cheater way to make fish tacos. Plus my kids love fish sticks so this makes them much happier then "real" kind. The roasted corn salsa and avocado sauce dress it up for a delicious, quick easy meal.
Easy Fish Tacos with Roasted Corn Salsa
(click here for printable version)
Tacos:
1 18oz box fish tenders (or fish sticks)
8 corn tortillas
2 cups tri-color cole slaw mix
queso fresco
Roasted Corn Salsa:
1 12 oz bag frozen corn
1/3 cup red bell pepper, diced
1/4 cup red onion, diced
2 limes, juiced
1 roma tomato, diced
3/4 cup cilantro, chopped
salt and pepper to taste
Creamy Avocado Sauce:
1 ripe avocado
1/4 cup sour cream
1/2 lime, juiced
1. Pour the bag of corn onto a baking sheet, lined with a silpat liner, in an even layer and broil for 10 minutes stirring occasionally, until corn is cooked through and nicely golden. Remove from oven and in a medium bowl combine corn, lime juice, red onion, red bell pepper, tomato, cilantro, salt and pepper. Stir until combined and refrigerate until ready to use.
2. Place fish tenders in the oven and bake according to instructions on box. While fish tenders are cooking, in a small bowl mash avocado and combine with sour cream and lime juice. Transfer to a ziploc bag and refrigerate until needed.
3. To assemble tacos, warm tortillas in microwave for 30 seconds at half power, then 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. Enjoy!
Source: Mom on Timeout
