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.

Crunchy Caramel Corn vs Leaf Tags

Crunchy Caramel Corn w/ Leaf Tags

Ingredients:

1. 5 quarts of popped popcorn (plain)
2. 1/2 c butter
3. 1/2 c corn syrup
4. 2 c light brown sugar
5. 1/2 tsp baking soda
6. 1 tsp salt
7. 1 tsp vanilla extract

Directions:

• Preheat oven to 250 degrees.
• Pop your popcorn – plain popcorn is best.  No salt or butter. Pick through your popcorn and make sure your remove all unpopped kernels.  An easy way to get rid of the kernels is to put in a gallon size bag and shake lightly – all the kernels will fall to the bottom of the bag. If you don’t have a popcorn popper, see my simple solution for popping popcorn in the microwave at the end of this post.
• Keep your popcorn warm by placing it into two 9X13 baking dishes or a deep roasting pan and placing it in the oven.  The caramel corn turns out a lot better with warm popcorn so don’t skip this step!
• Melt butter in a medium, heavy, saucepan over medium heat.  Stir in the brown sugar, corn syrup and salt and bring to a boil, stirring constantly.
•  Once the mixture is at a boil, stop stirring and just let ‘er go for 4 minutes.  (This is the easy part!)
• Remove from heat and stir in the vanilla and baking soda.  You will notice the caramel increases in volume – it gets very “fluffy”.  The consistency is thicker.
• Pour the mixture in a thin steam over the popcorn.  Use tongs to mix the popcorn and caramel making sure to thoroughly coat.

The caramel corn should look like this going in to the oven.  Put the baking dishes into the oven and let bake for 45 minutes.  Every 15 minutes, pull the dishes out and break up the caramel corn using tongs to turn the popcorn over and mixing it up.  After 45 minutes, let the caramel corn cool completely before breaking into small pieces.  DO NOT POP THESE BEAUTIES INTO YOUR MOUTH OR YOU WILL GET BURNED.  Don’t ask me how I know this – just trust me.  That’s it!  It’s really very easy because there is so much down time.

Leaf Tags:

1. Leaves
2. Contact Paper
3. Scissors

Directions:

• Pick some multi-colored fall leaves and make sure they are clean.
• Cut a piece of contact paper twice the length you will need for the leaves.
• Place the leaves on the paper.
• Fold the contact paper over and smooth making sure there are no air bubbles.
• Cut out leaves and use as desired.
• I used them to decorate my Caramel Corn bags: