As we all adjust to this new lifestyle for the next couple of weeks. I want to share some East family night meals with you.
We enjoy tacos at our house and sometimes we like to mix it up with fish tacos. So instead of having to make a batter for the fish and getting extra dishes dirty, I had a thought that would make it easier on moms and dads out there.
Gorton’s seafood now has beer battered whole fillets of fish. The fish is coated in a crispy draft beer batter, giving them a hearty, pub-style taste. Made with sustainably wild caught Alaska Pollock, 100% whole fillets, and natural omega-3’s, it’s a good source of protein . It’s 100% WHOLE FILLET FISH with: no fillers, no preservatives, no artificial colors or flavors, no hydrogenated oils, and no antibiotics, which is super important to me and my family.
Dinner literally took me about 25 minutes from start to finish. I promise this will become a family favorite.
1 whole bag of Gorton’s Seafood Beer Battered (10 pieces)
1 cup of Sour cream
1/4 cup Taco sauce or hot sauce
2 cups of shredded purple cabbage
1 tablespoon evoo
1/4 cup white vinegar
5 hard tacos
5 soft tacos
Salt & pepper, to taste
Cilantro or parsley, topping optional
- Preheat oven to 450˚F.
- Arrange on metal baking pan.
- Bake 17-19 minutes total*. Flip after 12 minutes.
- For extra crunch or cooking more than 4 fillets, add 3 minutes to the cooking time.
- FULLY COOK FISH TO AN INTERNAL TEMPERATURE OF 165˚F OR HIGHER BEFORE SERVING.
While the fish is baking make the cabbage slaw. In a medium bowl add evoo, s&p and vinegar. Set aside.
In a small bowl mix sour cream and taco sauce together. Set aside.
Finally take soft or hard taco add fish, cabbage slaw, sauce and top with cilantro.
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