Fish-ish Tacos with Spicy Dill Slaw

🥘 Ingredients

• TJ's Battered Plant-Based Fish Fillets 2 boxes
• TJ's Vegan Creamy Dill Dressing ½ cup
• TJ's Hot & Sweet Jalapeño brine 0.33 cup
• jalapeños 0.33 cup
• TJ's Ready Veggies OR Organic Shredded Green & Red Cabbage with Orange Carrots 1 bag
• corn tortillas 1 pkg
• feta cheese 1 cup
• cilantro 1 bunch
• lime 2

1. 1

   Air-fry or bake TJ's Battered Plant-Based Fish Fillets according to package directions.
2. 2

   While fillets are baking, in a small bowl , whisk TJ's Vegan Creamy Dill Dressing and TJ's Hot & Sweet Jalapeño brine to emulsify. Add chopped jalapeños . Add ¼ cup of prepared dressing to a large bowl with ready TJ's Ready Veggies OR Organic Shredded Green & Red Cabbage with Orange Carrots and toss to combine (reserve remaining dressing for taco assembly). Refrigerate until ready to serve.
3. 3

   Turn a burner on medium heat. Using tongs , warm corn tortillas directly over flame for a couple of minutes, turning over every 30 seconds or so, until warmed through and just barely charred on the edges.
4. 4

   Slice cooked fillets in half lengthwise. To assemble tacos, place one fillet half on a warm tortilla, top with slaw, feta cheese , cilantro , and more dressing if desired. Serve with lime wedges on the side.