Cooking & preparation instructions
Crispy Fish Nuggets
Medley of Poblano Peppers & Onions
White Corn Tortillas
What You’ll Need:
Cooking Oil (of your choice)
Optional Add-Ins: Sour cream and lime wedges.
What To Do:
Preheat oven to 450°F. To begin, take out the crispy fish nuggets and place in a single layer on a non-stick baking sheet. Bake the fish for 12-15 minutes or until the center reaches 145°F with a meat thermometer.
Submerge the sauce packet in a bowl of warm water to help thaw.
While the fish is cooking, heat 1 tsp. oil in a medium skillet over medium-high heat, add the onions and poblano peppers to the skillet. Cook together for 3-4 minutes or until the peppers and onions have softened. Set aside.
Next, remove tortillas from plastic, wrap tortillas in a moist paper towel and place on a microwaveable safe plate. Microwave on high in 30 second intervals, turning in between until warm.
Use caution when removing the tortillas as the moist paper towel and tortillas may be hot.
To build the tacos, take two warmed tortillas and fill with the crispy fish nuggets and vegetable medley. Top with a drizzle of the cilantro pesto sauce. Other optional toppings include sour cream and a squirt of juice from a lime wedge. Enjoy!
- 25 oz