Spicy Fish Tacos Recipe
These crisp and creamy tacos are full of flavor and color. For a splurge, add some halved cherry tomatoes and fresh chopped avocado.
SERVES ► 4–6
- ½ cup sour cream
- 1 tablespoon lemon juice
- 3 green onions, chopped
- 1 cup frozen corn, thawed and drained
- ½ cup Quick and Easy Salsa
- 24 frozen fish fingers
- 1 tablespoon chili powder
- ¼ teaspoon cayenne pepper
- ½ teaspoon paprika
- 8 taco shells
- 1½ cups shredded lettuce
- 1½ cups shredded Cheddar cheese
- 1 cup Big Batch Guacamole
Preheat oven to 400°F.
In medium bowl, combine sour cream, lemon juice, green onion, and corn; mix well.
Add salsa; stir and set aside.
Place fish fingers on cookie sheet.
In small bowl combine chili powder, cayenne pepper, and paprika; mix well.
Sprinkle this mixture over the fish fingers and toss to coat. Bake fish according to package directions.
Heat taco shells in oven according to package directions as soon as fish is done; for about 4–5 minutes or until hot.
Assemble tacos by starting with the sour cream mixture, adding fish fingers, then topping with lettuce, cheese, and guacamole. You can let diners assemble their own tacos. Serve immediately.
