This crispy creamy Trader Joes Fish Taco Recipe is made with breaded fish fillets and fresh cabbage slaw, ready in just 25 minutes. The hot, flaky fish contrasts perfectly with the cool, tangy dressing inside a warm corn tortilla. I rely on this easy combination for busy weeknights when I need something fast.
Better Than Takeaway
I used to think making good fish tacos meant dealing with messy batters and deep frying. Using these specific frozen fillets totally changed my approach to taco night.
The biggest lesson I learned was to double-toast the corn tortillas. Skipping that step leads to tortillas that fall apart under the weight of the slaw.
Jump to RecipeTrader Joes Fish Taco Recipe Ingredients
- 1 package Trader Joe’s Lightly Breaded Fish Fillets
- 8 Trader Joe’s Corn Tortillas
- 2 cups Trader Joe’s Organic Shredded Green Cabbage
- 1/3 cup Trader Joe’s Cilantro Salad Dressing
- 1 ripe avocado, sliced
- 1 fresh lime, cut into wedges
How To Make Trader Joes Fish Taco Recipe
- 1. Bake The Fish: Preheat the oven to 425°F and bake the fish fillets on a lined tray for 15 to 18 minutes until golden and crispy.
- 2. Mix The Slaw: Toss the shredded cabbage with the cilantro dressing in a medium bowl and let it sit while the fish cooks.
- 3. Warm The Tortillas: Heat a dry skillet over medium-high heat and toast each tortilla for 30 seconds per side until slightly charred.
- 4. Assemble The Tacos: Place a piece of hot fish in each tortilla, top with the dressed slaw, and add a slice of avocado.
- 5. Garnish And Serve: Squeeze fresh lime juice over the tacos right before serving to brighten the flavors.
Recipe Tips
- Double the tortillas: Use two tortillas per taco if you prefer extra support for the heavy fillings.
- Air fry for extra crunch: Cook the fish in an air fryer at 400°F for 10 to 12 minutes if you want a crispier texture.
- Don’t overdress the slaw: Add the dressing gradually so the cabbage stays crunchy instead of becoming soggy.
What To Serve With Fish Tacos
Pair these with a simple side of black beans and cilantro lime rice. A handful of tortilla chips and fresh pico de gallo also rounds out the meal perfectly.
How To Store
Store the cooked fish and the slaw in separate airtight containers in the fridge for up to 2 days. Reheat the fish in the oven to keep it crispy, and assemble the tacos fresh.
FAQs
- Can I use a different Trader Joe’s sauce? Yes, the Jalapeño Sauce or Magnifisauce both work incredibly well if you want a different flavor profile.
- Do I have to use corn tortillas? Flour tortillas are completely fine if you prefer their softer texture.
- Can I make the slaw ahead of time? You can shred the cabbage early, but do not add the dressing until 10 minutes before serving.
Nutrition
- Calories: 320
- Total Fat: 14g
- Saturated Fat: 2g
- Cholesterol: 35mg
- Sodium: 450mg
- Total Carbohydrate: 35g
- Protein: 12g
Trader Joes Fish Taco Recipe
4
servings10
minutes15
minutes25
minutesTrader Joes Fish Taco Recipe features crispy breaded fish fillets and crunchy cabbage slaw ready in 25 minutes. This easy weeknight dinner relies on simple store-bought shortcuts like cilantro dressing for maximum flavor with minimal effort.
Ingredients
1 package Trader Joe’s Lightly Breaded Fish Fillets
8 Trader Joe’s Corn Tortillas
2 cups Trader Joe’s Organic Shredded Green Cabbage
1/3 cup Trader Joe’s Cilantro Salad Dressing
1 ripe avocado, sliced
1 fresh lime, cut into wedges
Directions
- 1. Bake The Fish: Preheat the oven to 425°F and bake the fish fillets on a lined tray for 15 to 18 minutes until golden and crispy.
- 2. Mix The Slaw: Toss the shredded cabbage with the cilantro dressing in a medium bowl and let it sit while the fish cooks.
- 3. Warm The Tortillas: Heat a dry skillet over medium-high heat and toast each tortilla for 30 seconds per side until slightly charred.
- 4. Assemble The Tacos: Place a piece of hot fish in each tortilla, top with the dressed slaw, and add a slice of avocado.
- 5. Garnish And Serve: Squeeze fresh lime juice over the tacos right before serving to brighten the flavors.
