Fish Tacos With Corn Salsa

• 1 box Mrs.Paul's(R) Crispy Fish Fillets
• 1 1/4 cups Birds Eye(R) Sweet Corn Kernels, cooked according to package directions and cooled
• 1/4 cup chopped red onion
• 1/4 cup chopped red bell pepper
• 1/4 cup chopped fresh cilantro
• 1/2 tablespoon fresh lime juice
• 2 teaspoons jalapeno chili
• 4 white corn tortillas (6 or 8-inch)
• 1 1/4 cups green cabbage, shredded
• 1 package (4 oz.) queso fresco cheese, crumbled
• 2 fresh limes, cut into wedges for garnish

1. Bake fish according to package directions.
2. Meanwhile, mix corn, red onion, red bell pepper, cilantro, lime juice and jalapeno together in a bowl until well combined. Season with salt and pepper. Set aside.
3. Fill each tortilla with 2 prepared fish tenders. Top each with desired amount of corn salsa, cabbage and queso fresco. Serve garnished with lime wedges and cilantro.
4. Mix sour cream and the remaining taco seasoning together in a small bowl until well combined.
5. Place one fish fillet in each tortilla. Top each with desired amount of lettuce, cheese, zesty sour cream, and taco sauce from packet. Serve with corn salsa.

kernels, red onion, red bell pepper, fresh cilantro, lime juice, chili, white corn tortillas, green cabbage, fresco cheese, fresh limes

Taken from www.myrecipes.com/recipe/fish-tacos-corn-salsa (may not work)