1 ea. package of frozen breaded or fried fish tenders, about 8 pieces
8 ea. large leaves Bibb lettuce
1/4 c. roughly chopped fresh radish
Prepare the escabeche pickled veggies:in a medium storage container, combine the onion, jalapeño, carrots, white wine vinegar, lime juice, and salt. Mix to combine. Secure the lid and place in the refrigerator for at least an hour. When ready to assemble tacos, remove from fridge.
Prepare the tangy guacamole sauce: drain all the liquid from the escabeche vegetables into a separate medium bowl, then set vegetables aside. There should be roughly 1/4 cup. Add the diced avocados. Mash and stir vigorously with a fork until a smooth, moderately thick sauce forms. Add cilantro and cotija cheese and mix until combined.
Prepare the fish tenders according to package instructions. When finished, remove from oven and let cool slightly.
Assemble the tacos: in each piece of lettuce, scoop a generous 2 T. of guac sauce. Divide fish tenders among lettuce cups, top with spicy escabeche veggies, and a sprinkle of fresh radish.
Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!
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Baja-Style Lettuce Fish Tacos with Tangy Guac Sauce & Spicy Escabeche Veggies
Amount Per Serving 4 entrées, 8 appetizers
Calories 360 Calories from Fat 0
% Daily Value*
Total Fat 25g 32%
Saturated Fat 5g 27%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 20mg 7%
Sodium 700mg 31%
Total Carbohydrates 28g 10%
Dietary Fiber 9g 32%
Total Sugars 4g
Includes 0g Added Sugars 0%
Vitamin A 0mg
Vitamin C 0mg
Vitamin D 0.04mg 0.04%
Calcium 103mg 8%
Iron 1mg 8%
Potassium 720mg 15%
* Percent Daily Values are based on a 2000 calorie diet.
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