This is the ultimate mom hack. These cheesy, crispy fish tacos are amazingly quick, easy and delicious. Plus, Mattis LOVES them.
Crispy Fish Tacos
Equipment
- Baking sheet
Ingredients
- 1 bag corn tortillas
- 1 bag Mexican cheese
- 1 bag frozen breaded cod filets
- 1 package mango jicama slaw
Instructions
- Lay down a big square of aluminum foil and make as many cheesy stuffed tortillas as needed by just adding one tortilla, 1 tablespoon cheese, then another tortilla on top. Wrap in aluminum foil and place on a baking sheet.
- Add as many pieces of fish as you want to the baking sheet – the box comes with six. you can break them up and make them into more tacos, but I like one piece of fish per taco.
- Bake for 20 minutes at 400, or until the fish is crispy.
- While it’s cooking, make the slaw. I had planned to doctor this up, but it’s so good on its own. I just added a tiny bit of salt.
- Place the fish on a cheesy stuffed tortilla. Load it up with slaw and dig in!!
- 1 bag corn tortillas
- 1 bag Mexican cheese
- 1 bag frozen breaded cod filets
- 1 package mango jicama slaw