This was originally supposed to be a popcorn shrimp taco, but because our market didn’t have popcorn shrimp, I went with breaded fish instead. It was a super hot evening so to stand in front of a stove and cook was less than ideal.
I made both corn salsa and mango salsa for this recipe but I find the corn was much better for this.
1 box breaded fish fillets
8 corn tortillas
sour cream (optional)
1 can of corn
1 large tomatoes, diced
half bunch of cilantro, chopped
half a lime, juiced
salt + pepper
1. Prepare the fish fillets according the package directions.
2. Combine all ingredients for the corn salsa.
3. Add one fish fillet to corn tortilla and fill with corn salsa, guacamole and sour cream.