Dinner? Done!
Our easy weeknight meals are made with minimal ingredients, require few steps, and cost under $10 per serving!
You would never know that our Easiest Ever Fish Tacos are made with frozen fish nuggets! The simple cilantro-lime slaw combined with the bright and pungent lime crème fraîche transform these flaky crispy pollock nuggets into a restaurant-quality and, dare we say, flawlessly cooked fish taco.
Prep time: 20 min.
Cook time: 15 min.
Serves: 3-4
Ingredients
- 3-4 limes
- 1 bunch cilantro
- 1 bunch scallions
- 3 jalapeños
- 1 package corn tortillas (we like VT Tortilla Company)
- 4 oz. crème fraîche (try Vermont Creamery) or sour cream
- 12 oz. package frozen Henry & Lisa’s Crispy Wild Alaskan Fish Nuggets
- 1 package Fresh Cut Organic Coleslaw Mix
- 1 avocado
- 3 tbsp. olive oil
- ½ tsp. ground cumin
- ¼ tsp. salt
- fresh ground pepper
- 1 tsp. maple syrup (optional)
Directions
Step 1
Preheat oven to 425°F. Arrange fish nuggets on a baking sheet. Bake 15-17 minutes, flipping halfway through.
Step 2
Meanwhile, prepare slaw. Add coleslaw mix to bowl. Thinly slice 2 scallions, mince a ½ cup of cilantro leaves and stems, and dice 2 seeded jalapeños. Add to slaw. To make dressing, whisk together 3 tbsp. olive oil, 2 tbsp. fresh lime juice (from 2 small limes or 1 large lime), 1 tsp. maple syrup, ½ tsp. cumin, salt and pepper. Add to slaw and toss to coat. Set aside.
Step 3
In a small bowl, mix ½ cup crème fraîche with 1 tbsp. lime juice.
Step 4
Prepare garnishes. Halve, core, and slice avocado into ten wedges. Thinly slice remaining jalapeño (leave seeds in for a pop of heat). Quarter remaining limes.
Step 5
Remove fish nuggets from oven. Break each nugget in half with a fork.
Step 6
Place tortillas on a baking sheet and heat in oven for 2-3 minutes (until warm).
Step 7
Assemble tacos! Layer slaw, an avocado slice, and fish in each tortilla. Drizzle with crème fraîche and desired garnishes. Serve with a lime wedge!
More Recipes
Alex’s Feast of the Seven Fishes Recipes
Alex Grant is New Morning Market’s own resident seafood expert with not only years of experience taking care of customers like you, but a lifetime of experience enjoying and perfecting family recipes. This holiday season he is sharing his family’s Oven Baked Branzino...
Roasted Red Kuri Squash with Garlicky Tahini Greens
Red Kuri squash have an incredibly smooth and creamy texture when cooked. Their flavor is nutty, subtly sweet, and a bit earthy — somewhat like chestnut. The skin is tender, thin, and edible! You can cook them whole or halved, or sliced into wedges or cubes. ...
Coq Au Vin Pot Pie
Coq Au Vin Pot Pie Serves 6 Ingredients 2 tbsp. Olive Oil 1 cup thinly sliced shallots 2 cups sliced baby bellamushrooms 2 cups thinly sliced carrots 2 pounds boneless chicken thighs ½ tsp. Salt ½ tsp. Black pepper ¼ cup White wine vinegar ½ cup heavy cream...