Fish-ish Tacos with Spicy Dill Slaw

🥘 Ingredients

• TJ's Battered Plant-Based Fish Fillets
  2 boxes
• TJ's Hot & Sweet Jalapeño brine
  1/3 c
• TJ's Ready Veggies OR Organic Shredded Green & Red Cabbage with Orange Carrots
  1 bag
• TJ's Vegan Creamy Dill Dressing
  1/2 c
• cilantro
  1 bunch
• corn tortillas
  1 pkg
• feta cheese
  1 c
• jalapeños
  1/3 c
• lime
  2

🍳 Cookware

• small bowl
• large bowl
• tongs

1. 1

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

   TJ's Battered Plant-Based Fish Fillets: 2 boxes
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.

   TJ's Vegan Creamy Dill Dressing: 1/2 c, TJ's Hot & Sweet Jalapeño brine: 1/3 c, jalapeños: 1/3 c, TJ's Ready Veggies OR Organic Shredded Green & Red Cabbage with Orange Carrots: 1 bag
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.

   corn tortillas: 1 pkg
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.

   feta cheese: 1 c, cilantro: 1 bunch, lime: 2