Directions

1. Bake Gorton’s Crispy Battered Fish Fillets according to the package, until 165°F or higher.

 

2. Prepare cabbage slaw. Shred the red cabbage, you will need about 2 cups of slaw for 6 tacos. Chop up 1/4 a cup of cilantro. Once the cabbage is shredded and cilantro is mixed in, juice one lime over the top of the cabbage mixture. Add one grind of sea salt. Let the cabbage slaw rest in the fridge for 15-30 minutes.

 

3. Prepare Sriracha cream sauce. Mix 1/3 cup of sour cream with 2 tbs. of sriracha. You can add more sriracha for a spicer taco.

 

4. Place your tortillas into the oven to crisp them up.

 

5. When your fish is done, split each fillet down the center into two pieces, this will make it easier to assemble the taco.

 

6. Assemble your taco! Place the cabbage slaw in the bottom, followed by your Gorton’s Crispy Battered Fish Fillet, add some sliced avocado, cilantro, crumbled cotija, and finally finish it off with a drizzle of the sriracha cream sauce. Enjoy!

Ingredients

Gorton’s Crispy Battered Fish Fillets (1 fillet per taco)

Avocado

Cojita

Cilantro

Red Cabbage or Bagged Cabbage

Lime

Small Tortillas

Sriracha Cream Sauce

1/3 C. Sour Cream

2 Tbs. Sriracha

Featured Product

NEW! Crispy Battered Fish Fillets

Flaky, wild-caught white fish fillets dipped in a golden, crispy coating.

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