Fish-ish Tacos with Spicy Dill Slaw
 Serves |  Total Time |
|---|---|
| 6 | 0 minutes |
Ingredients
- 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
Cookware
- 1 small bowl
- 1 large bowl
- 1 tongs
Instructions
Step 1
Air-fry or bake TJ's Battered Plant-Based Fish Fillets according to package directions.
Step 2
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.
Step 3
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.
Step 4
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.
Source
- Trader Joe's