Fish Tacos
It took me a long time to try fish tacos in Mexico because I was convinced I wouldn’t be a fan. Fish and tacos didn’t seem to go together, but how wrong I was! Zesty seasonings and a vibrant presentation give this bit of Baja its signature zing. Serve them on colorful food-quality pottery for genuine made-in-Mexico charm.
It took me a long time to try fish tacos in Mexico because I was convinced I wouldn’t be a fan. Fish and tacos didn’t seem to go together, but how wrong I was! Zesty seasonings and a vibrant presentation give this bit of Baja its signature zing. Serve them on colorful food-quality pottery for genuine made-in-Mexico charm.
Ingredients
3/4 cup sour cream
1 package (1.25-ounce) taco seasoning mix, Ortega®
1 package (18.1-ounce) frozen fried fish tenders, Gorton’s ®
8 corn tortillas, Mission®
Avocado Cream (see recipe)
2 cups shredded green cabbage
1/2 red onion, chopped (optional)
Directions
Combine sour cream and taco seasoning. Prepare fish tenders according to package directions. Wrap tortillas loosely in wet paper towels and heat in microwave on medium-high (75% power) for 1 minute.
For each taco, place several fish tenders in a tortilla. Top with sour cream mixture, Avocado Cream, cabbage, and, if desired, red onion.
Tip: Set up a taco bar with guacamole, sour cream, cabbage, red onions, and taco sauce. Invite pint-size chefs to help. It’s a kid-friendly way to warm them up to seafood. Throw in a piñata and Mexican favors such as maracas and poppers to make it a fiesta.
