My husband is taco obsessed, more notably, Fish Tacos-obsessed. However, we don’t always spring for the fish when we are doing our weekly meal planning just because it doesn’t necessarily fit into our budget (because honestly, we’d rather pick up a box of diapers to make it feel like our money is going further).
But, what we realized, is that we have been completely forgetting about the freezer section at the grocery store. Why hadn’t we thought about this? We used Gorton’s fish fillets for this meal, and they do more than hit the spot.
I recognized their packaging from having bought some high-end fish sticks for our daughter (and Forrest, let’s be real), but I never realized they offered a “smart & crunchy” version as well. These have half the fat and are simply breaded in a pinko-like dusting, so you don’t get any of that “heavy” fried mouthfeel. We just popped them in the oven for 20 minutes, got the girls ready for bed, and came back to some fish tacos!
1. Cook the dish fillets according to the directions on the bag.
2. Place some red onion and chopped red cabbage in each tortilla. Place the fish fillet inside and top with the Cilantro Avocado Yogurt dressing, some cilantro, and squeeze some fresh lime juice on top.