The other day, I was having the most out-of-control pregnancy craving for fantastic fish tacos. Of course, my first thought was: “Where can I pick up the very best tacos for dinner tonight?!” But since I was already heading to TJ’s that afternoon, my only slightly more domestic second thought chimed: “I bet I can make them from Trader Joe’s treasures!”
And made them I did! You guys, these were SUCH a resounding winner with the husband, toddler and pregnant lady here. I know that preparing fish tacos THREE WAYS is a bit excessive, but I genuinely couldn’t decide for the life of me what sounded best—so why not give them all a fair shot?! Turns out they were all spectacular. Thus, you can consider this a little menu of options for the next time you’re craving fish tacos yourself.
Oh, and THIS CHIMICHURRI RICE! I can’t even relay my obsession. Tangy, full of flavor and almost creamy, it served as the absolute perfect pairing for my line-up of fish-stuffed creations.
Here you are, my friends! Fish tacos with delicious cilantro slaw and fresh avocado; fish tacos with Greek yogurt guacamole, tzatziki sauce and butter lettuce; and fish tacos with tropical salsa and (more) fresh avocado. I hope you adore them like I did!
What You’ll Need:
- 1 Bag Trader Joe’s Corn Tortillas
- 1 Box Trader Joe’s Panko-Breaded Tilapia Fillets (frozen section)
- 1 Bottle Trader Joe’s Cilantro Salad Dressing
- 1 Bag Trader Joe’s Organic Broccoli Slaw
- 1 Container Trader Joe’s Reduced Guilt Chunky Guacamole Made with Greek Yogurt
- 1 Container Trader Joe’s Tzatziki Creamy Garlic Cucumber Dip
- 1 Bag Trader Joe’s Butter Lettuce
- 1 Container Trader Joe’s Tropical Mango Pineapple Salsa
- 2 Avocados
- 2 Limes
- 1 Bag Trader Joe’s Peruvian Style Chimichurri Rice with Vegetables (frozen section)
What You’ll Do:
1. Bake the Panko-Breaded Tilapia Fillets in the oven according to package instructions (425 degrees for 20–25 minutes).
2. While the fish bakes, prepare the Cilantro Slaw. Put a handful of the Organic Broccoli Slaw in a bowl. Top with some Cilantro Salad dressing. Toss. You’re done. I KNOW, that was hard.
3. Cut up your avocados and slice your limes
4. When the fish is done, let cool for 5 minutes or so.
5. Then cut or tear up into small fish-taco-sized pieces. Set aside. Keep warm.
6. Prepare the rice according to package instructions (microwave for about 8 minutes total). Keep warm.
7. Warm 7 tortillas either in the microwave, all wrapped in a damp paper towel, for 30 seconds—or individually in a skillet with a little olive oil for 20 seconds per side.
8. Serve up your fish tacos! Top some with the cilantro slaw and fresh avocado. Top others with Greek yogurt guacamole, tzatziki sauce and shredded butter lettuce. Top the rest with the tropical salsa and some more avocado.
9. Leave lime slices on the side for peeps to squeeze on the tacos as they please. Important: ALL these are taken to next-level amazingness with lime juice!!!
10. ENJOY!
While Doug and I loved each of the taco styles TO PIECES, our unanimous favorite was the tropical salsa with fresh avocado option. TO. DIE. FOR.
P.S. This yielded about 7 tacos, using all the fish but leaving tons of extra tortillas and fixins. I bought an extra box of the fish and a few more avos and limes, so I can easily make them again before the toppings expire.
P.P.S. The tzatziki-on-tacos idea came from my mama friend Becky, always full of great TJ’s tips, and the cilantro slaw idea came from Trader Joe himself. Or at least his website.
