Fish Taco with Southwestern Salad

 

If you’re looking for quick & easy fish tacos, this is the recipe for you! The cod fillets are crispy on the outside & moist on the inside, the pico de gallo salsa is fresh & flavorful, and the Southwestern Chopped Salad Kit is the secret ingredient that brings it all together with very little effort.

 

 

Makes 2 servings
All ingredients purchased @ Trader Joe's

 

Ingredients:

  • 2 Oven Ready Breaded Cod Fillets

  • 1 pack Southwestern Chopped Salad Kit

  • 2 corn tortillas

  • ½ cup Pico De Gallo Salsa (mild or hot)

  • 1 avocado, diced

 

Directions:

  1. Cook the cod fillets according to package instructions. When done, cut into small pieces.

  2. While fish cooks, open the salad kit and remove the small packets. Pour the salad, cheese, pepita & tortillas strips and half the dressing into a large bowl and toss well. (Save the remainder of the dressing for a future salad.)

  3. Heat the tortillas on a stovetop, microwave, or toaster oven.

  4. On each tortilla, place two tablespoons salad, the pieces of ½ fillet, two tablespoons pico de gallo, and ¼ avocado. Place one taco on each plate.

  5. Add the remainder of the fish, pico de gallo, and avocado to the salad. Toss well and then pour half onto each plate to enjoy as a side salad with the taco.

    • If cooking for just yourself: We like the “cook once, eat twice” method! Enjoy one serving today and the second serving tomorrow. (In that case, cook the 2nd cod fillet on Day 2 and save half the pepita & tortillas strips to add just before eating.)

 

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