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


  • 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)


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! 

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