1 box (18.1 oz each) Van de Kamp's® Crispy Fish Tenders
10 white or yellow corn tortillas (6 inch), warmed
1/2 cup mayonnaise
1 teaspoon grated lime peel
1 tablespoon lime juice
2 tablespoons finely chopped fresh cilantro, divided
2 cups finely shredded green cabbage
1 medium tomato, seeded and diced
1 large avocado, pitted, peeled, and diced
Nutrition Information
| % Daily Value | ||
|---|---|---|
| Calcium | 61 mg | 6% |
| Carbohydrate | 50 g | 17% |
| Cholesterol | 45 mg | 15% |
| Total Fat | 40 g | 62% |
| Iron | 2 mg | 10% |
| Calories | 610 kcal | 31% |
| Sodium | 986 mg | 41% |
| Protein | 15 g | 31% |
| Saturated Fat | 7 g | 34% |
| Sugars | 3 g | 0 |
| Dietary Fiber | 8 g | 32% |
| Vitamin C | 19 mg | 32% |
| Vitamin A | 453 iu | 9% |
Bake Crispy Fish Tenders according to package directions; cut into bite-size pieces.
Meanwhile, blend mayonnaise, lime peel, lime juice and 1 tablespoon cilantro in small bowl.
Evenly divide Crispy Fish Tenders in corn tortillas. Top with cabbage, mayonnaise mixture, tomato and avocado. Sprinkle each with remaining cilantro.
Warm tortillas individually in skillet OR microwave covered with damp paper towel 10 to 20 seconds; keep tortillas warm by wrapping in clean towel.
Van de Kamp's® Baja Fish Tacos
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