Baked Fish Tacos
Corn, Avocado, and Black Bean Salad with Tortilla Chips
Ingredients
- ½ (19-oz) pkg frozen breaded fish sticks
- ½ (12-count) pkg soft taco boats
- 1 cup shredded Mexican-blend cheese
- ½ (16-oz) pkg tricolor coleslaw
- ½ red bell pepper, thinly sliced
- 2 Tbsp chopped fresh cilantro
- ½ (9-oz) bottle creamy salsa verde sauce
Instructions
- Preheat oven to 400°F. Bake fish sticks according to package directions.
- Place soft taco boats side by side on a lightly greased baking sheet. Place 3 to 4 fish sticks in each boat. Sprinkle each with cheese.
- Bake 10 minutes or until taco boats are toasted and cheese is melted.
- Meanwhile, toss coleslaw, bell pepper, cilantro, and desired amount of sauce in a large bowl until mixture is creamy.
- Top tacos with coleslaw.
Side Dish Ingredients
- 1 cup frozen whole kernel corn, thawed
- 1 Tbsp olive oil
- 1 (15-oz) can black beans, drained and rinsed
- 1 Roma tomato, chopped
- 1 avocado, chopped
- ¼ tsp salt
- ½ (12-oz) pkg tortilla chips
Side Dish Instructions
- Cook corn in hot oil in a nonstick skillet over medium heat 3 minutes or until lightly golden.
- Combine corn, beans, tomato, avocado, and salt in a large bowl. Serve with tortilla chips.
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