Fish Tacos with Roasted Corn Salsa

Fish Tacos with Roasted Corn Salsa

Ingredients

• 1 18.1 oz box Van de Kamp Crispy Fish Tenders
• 8 corn tortillas
• 2 cups tri-color cole slaw mix
• queso fresco
• Roasted Corn Salsa:
• 1 12 oz bag Birds Eye Steamfresh Super Sweet Corn
• 1/3 cup diced Red Bell Pepper
• 1/4 cup diced red onion
• 2 limes, juiced
• 1 Roma tomato, diced
• 3/4 cup chopped cilantro
• salt and pepper to taste
• Creamy Avocado Sauce:
• 1 ripe avocado
• 1/4 cup light sour cream
• 1/2 lime, juiced

Directions

• Preheat oven according to instructions.
• Pour the bag of Birds Eye corn onto a baking sheet. Broil for 10 minutes stirring occasionally, until corn is cooked through and nicely golden.
• Combine corn, lime juice, red onion, red bell pepper, tomato, cilantro, salt and pepper. Stir until combined and refrigerate.
• Place fish tenders in the oven and bake according to instructions.
• Meanwhile, mash avocado and combine with sour cream and lime juice. Transfer to a ziploc bag and refrigerate until needed.
• To assemble tacos, warm tortillas in microwave for 30 seconds on 50% power. 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.