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.

Roasted Butternut Squash, Caramelized Onions and Bacon Pizza

Roasted Butternut Squash, Caramelized Onions & Bacon Pizza

Ingredients :-

1.     Pre-made pizza dough
2.     2 1/2 cups butternut squash, cubed
3.     1 tbsp brown sugar
4.     Salt & Pepper
5.     Extra virgin olive oil
6.     6 strips of bacon, sliced
7.     1 red onion, sliced
8.     1/2 cup goat cheese crumbles
9.     Baby Spinach
10.     1 tsp chives, chopped (garnish)

Directions:

•     Pizza dough needs to sit at room temperature for 20 minutes. Set oven to 350 degrees. On a roasting pan lined with foil, mix butternut squash, brown sugar, salt & pepper and olive oil. Cook in the oven for 15-20 minutes.
•     In a skillet, cook bacon pieces. Once bacon has browned, remove from skillet and set on a plate lined with a paper towel. In the same skillet, cook onions in the bacon fat for 8-10 minutes.
•     Roll out pizza dough on a floured surface. On a pizza stone or vented pizza pan, place pizza dough and top with butternut squash, bacon, onions, goat cheese and spinach. Bake in the oven for 20-25 minutes. Garnish with chives. Slice & serve!