Easy Fish Tacos

Bake the fish according to the package instructions. I baked the frozen Trader Joe’s fillets on a foil lined cookie sheet, at 425 degrees F for 10 minutes on each side for extra crispness.

While the fish is baking, assemble the cabbage slaw ingredients (combine honey, vinegar, oil, and lime juice then mix it into the sliced cabbage) and let it sit at room temperature. You can make the cabbage slaw up to a day ahead and refrigerate.

Also mix up the sauce to taste by combining sour cream or ranch dressing, hot sauce or paprika, and left over lime juice.

As fish fillets are done, remove them from oven. Using the same cookie sheet, remove foil and lay out 4 or more tortillas and return the tray to the oven to warm the tortillas for about a minute.

Slice the fish into smaller chunks and then lay them down as the base of the taco, on top of the tortillas.

Layer on cabbage slaw. Top with fresh salsa. Complete with a splatter of sauce.

Chow down!