Fish-ish Tacos with Spicy Dill Slaw
- 2 boxes TJ's Battered Plant-Based Fish Fillets
- 0.5 cup TJ's Vegan Creamy Dill Dressing
- 0.33 cup TJ's Hot & Sweet Jalapeño brine
- 0.33 cup jalapeños
- 1 bag TJ's Ready Veggies OR Organic Shredded Green & Red Cabbage with Orange Carrots
- 1 pkg corn tortillas
- 1 cup feta cheese
- 1 bunch cilantro
- 2 lime
- 1 small bowl
- 1 large bowl
- 1 tongs
Air-fry or bake TJ's Battered Plant-Based Fish Fillets according to package directions.
While fillets are baking, in a small bowl, whisk TJ's Vegan Creamy Dill Dressing and TJ's Hot & Sweet Jalapeño brine to emulsify. Add chopped jalapeños. Add ¼ cup of prepared dressing to a large bowl with ready TJ's Ready Veggies OR Organic Shredded Green & Red Cabbage with Orange Carrots and toss to combine (reserve remaining dressing for taco assembly). Refrigerate until ready to serve.
Turn a burner on medium heat. Using tongs, warm corn tortillas directly over flame for a couple of minutes, turning over every 30 seconds or so, until warmed through and just barely charred on the edges.
Slice cooked fillets in half lengthwise. To assemble tacos, place one fillet half on a warm tortilla, top with slaw, feta cheese, cilantro, and more dressing if desired. Serve with lime wedges on the side.
- Trader Joe's