Easy Fish Tacos
Equipment
- 1 Toaster Oven or Oven
- 1 Oven Tray with Tin Foil
- 1 Small Cutting Board This is just to slice the tomatoes! This is the "biggest" prep of the entire recipe. It's so little effort – amazing!
- Utensils
Ingredients
- 1 Bag Gorton's Golden Crispy Panko Fish Fillets (Frozen) You'll need one fillet per taco!
- 1 Bottle Trader Joe's Jalapeño Sauce
- 1 Container Trader Joe's Salsa Verde
- 1 Package Mini Flour Tortillas
- 1 Bag Chopped Green Cabbage
- 1 Bag Mexican Cheese Blend
- 1 Package Grape Tomatoes
Instructions
- Line your toaster oven or oven tray with aluminum foil for easy clean-up.
- Take your frozen fish fillets out of the freezer and place the number you will need on the aluminum foil-lined tray. You will need one fillet per taco. (For example, 6 tacos = 6 fillets. I'd recommend making 3 tacos per hungry person for a full meal.)
- Follow fish fillet package instructions (typically baked at 450 F for 20 minutes).(If cooking for two or less, you can just use a toaster oven – so easy. If you're making for a larger group, you'll want to use a full oven.)
- Wash and slice grape tomatoes.
- Now, we are going to warm up the tortillas with some cheese on them as the fish fillets finish their last couple of baking minutes.*If cooking for two or less, just use the microwave for each plate served. For example., place 3 mini flour tortillas on a plate and form a line of Mexican cheese on each tortilla. Heat for 20 seconds. Repeat for the second plate.*If cooking for more than two, you can warm these up on another tray in the oven!
- Safely remove the warmed-up tortillas/cheese and baked fillets from their respective heating sources.
- Place one fillet on each tortilla and add your toppings – cabbage, tomatoes, jalapeño sauce, salsa verde.
- Enjoy!