---
comments: true
tags:
  - main
  - trader-joes
---
# :fish: Fish-ish Tacos with Spicy Dill Slaw

![Fish-ish Tacos with Spicy Dill Slaw][1]{ loading=lazy }

| :fork_and_knife_with_plate: Serves | :timer_clock: Total Time |
|:----------------------------------:|:-----------------------: |
| 6 | 0 minutes |

## :salt: Ingredients

- :fish: 2 boxes TJ's Battered Plant-Based Fish Fillets
- :seedling: 0.5 cup TJ's Vegan Creamy Dill Dressing
- :hot_pepper: 0.33 cup TJ's Hot & Sweet Jalapeño brine
- :hot_pepper: 0.33 cup jalapeños
- :carrot: 1 bag TJ's Ready Veggies OR Organic Shredded Green & Red Cabbage with Orange Carrots
- :flatbread: 1 pkg corn tortillas
- :cheese_wedge: 1 cup feta cheese
- :herb: 1 bunch cilantro
- :lemon: 2 lime

## :cooking: Cookware

- 1 small bowl
- 1 large bowl
- 1 tongs

## :pencil: Instructions

### Step 1

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

### Step 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.

### Step 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.

### Step 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.

## :link: Source

- Trader Joe's

[1]: <../assets/images/fish-ish-tacos-with-spicy-dill-slaw.png>