Shortcut Fish Tacos
Nutrition
Calories: 320 kcalCarbohydrates: 34 gProtein: 6 gFat: 18 gSaturated Fat: 3.5 gCholesterol: 15 mgSodium: 370 mgFiber: 5 gSugar: 1 g
Ingredients
- 1 19.2-oz. box Hannaford Batter-Dipped Fish Fillets
- 1/4 cup pickled jalapeno slices plus 2 Tbsp. pickling brine
- 1/2 cup mayonnaise
- 1/2 tsp. smoked paprika
- Salt and pepper
- 1 12-oz. bag Hannaford Vegetable Slaw
- 1/4 cup chopped fresh cilantro
- 12 corn tortillas
- 1 ripe avocado pitted, peeled, and sliced
Instructions
- 1. Center a rack in oven and heat to 425 degrees.
- 2. Arrange fish on a foil-lined baking sheet and bake until crispy and golden, 25 to 30 minutes, flipping halfway through.
- 3. Meanwhile, finely chop jalapenos and transfer to a medium bowl. Whisk in brine, mayonnaise, and smoked paprika, then season with salt and pepper to taste. Transfer half of mixture to a small bowl and set aside for serving. Toss remaining mixture with slaw mix and cilantro.
- 4. When ready to serve, wrap tortillas in a clean kitchen towel and microwave until warm and softened, about 30 seconds. (Alternatively, heat tortillas in batches in a large skillet over medium-high until softened and slightly charred.) Break fish into bite-size pieces and serve alongside tortillas, slaw, reserved sauce, and avocado.
- Source: Hannaford fresh Magazine, May-June 2021