Makes:
8-10 tacos
Total Time:
25 min
Submitted by:
Category:
Dinner Entrees
Sub Category: Fish & Seafood Entrees
what you need
- Tacos
- 1 package (22 oz.) SeaPak Popcorn Fish, frozen
- 1 bag (16 oz.) fresh slaw (or 1/2 head of shredded cabbage)
- 1 can (11 oz.) mandarin oranges, drained
- 1 can (15 oz.) black beans, rinsed and drained
- 1 avocado, diced
- 2 Tablespoon fresh cilantro chopped (optional)
- Juice from 1 lime (about 2 tablespoons)
- 1 tablespoon honey
- 8-10 Taco Bell Soft Taco Dinner Flour Tortilla
- Taco sauce (recipe below)
-
- Tasty Taco Sauce
- 8 oz. Breakstone’s Reduced Fat Sour Cream
- 1 packet (1 oz.) ranch dressing mix
- 1 packet (1.3 oz.) Taco Bell Taco Seasoning Mix
make it
PREHEAT oven to 425°F. Bake popcorn fish according to package instructions.
MIX sour cream, ranch dressing and taco seasoning. (You can use a little milk to thin the sauce if desired.) Chill in the refrigerator until ready to serve.
PLACE slaw (or shredded cabbage), mandarin oranges, black beans, avocado, cilantro in a large bowl.
PLACE lime juice and honey in a small bowl and stir together. Pour over slaw mixture and toss until well mixed and coated.
ASSEMBLE tacos. Spoon 1-2 tablespoons of Taco Sauce onto a tortilla. Add slaw mixture and top with a hot popcorn fish. Serve immediately.
Notes
For an extra kick, we like to toss the Popcorn Fish with a tablespoon of taco sauce hot out of the oven; it adds an extra punch to the taco.
