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This publication is sponsored by the National Frozen and Refrigerated Food Association.
I love tacos so much! We eat them at least once a month. And I'm just saying these are perfect for taco Tuesdays!
These Asian-inspired fish tacos are perfect for a weekday meal. I made a sriracha mayonnaise salad for them and you have to add avocados. I know your family will love these!
First off, you know I love making pot sticks, but I also love having some PAGODA pork sticks in the freezer for dinner or whenever you feel like it. I love serving these potstickers as an appetizer for this Asian inspired fish taco meal!
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You know I love easy recipes and I love sharing my favorite shortcuts with you. I made these fish tacos with Mrs. Paul's beer battered fish fillets. They are really very easy to do. Just put them in the oven and follow the package directions!
While the fish is cooking in the oven, I prepare the sriracha mayonnaise sauce for the cabbage.
Just mix the sriracha and mayonnaise in a bowl. It only takes a minute to put it together.
Then make the cabbage salad. I cut the cabbage into thin slices and cut the coriander.
after you're done preparing the cabbage salad and sauce. Let's start cooking the PAGODA Pork Potstickers.
Put them in a pan and add water and oil.
Cover the pan and cook 11 minutes (be sure to read the instructions on the back of the package).
I love that the PAGODA potstickers come with a ponzu sauce included in the package.
Guys, this food is very easy to prepare and prepare!
Heat the tortillas in a cast iron skillet. Then, mix the sriracha mayonnaise with the cabbage and coriander and add it to your tortillas. Then add the avocado and fish. Serve with the remaining sauce, squeeze a lime wedge and more cilantro on top.
You can make a great meal that is easy to prepare and tastes great with the help of some basic freezing foods.
I'd love to know what your favorite foods are from the freezer section.
Be sure to follow the National Frozen and Chilled Food Association on Facebook and Instagram for easy home cooked meals for your family!
Performance: make 10 tacos
Preparation time: 15 minutes
Time to cook: 30 minutes
Total time: 45 minutes
Asian-inspired fish tacos with pork dumplings
- Turn the oven to 425 degrees F. Place all of the Mrs. Paul beer battered fish from the package on a baking sheet and bake according to package instructions.
- Mix the sriracha hot sauce and mayonnaise in a small bowl. Mix the cabbage and coriander in a large bowl. Add 2 tablespoons of sriracha mayonnaise and place in the refrigerator. Put the rest of the mayonnaise in the fridge too.
- Heat a cast iron skillet for 3 minutes at medium-high heat and heat the tortillas for 1 to 2 minutes on each side.
- While heating the tortillas, prepare a nonstick skillet (with lid) with 1/4 cup water and 1 tablespoon oil (I like grapeseed oil). You will need more if you are making all 10 potstickers (see package for instructions). Add the Pork Pastick Poterers and turn the heat to medium high and cook for 11 minutes.
- Remove the fish from the oven and prepare the tacos. Add cabbage to corn tortillas, fish, and avocado. Serve with lime wedges and sriracha mayonnaise. Serve the potstickers with the next lime ponzu sauce.
Divulge: This publication is sponsored by the National Frozen and Refrigerated Food Association. I always share my own opinions with you and only work with brands that I love.
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