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Fish Tacos with Corn & Green Bean Salsa

Serves: 4
20 MIN
Prep Time: 10 minutes
Cook Time: 10 minutes


1 lb (500 g) tilapia fillets

1 tbsp (15 mL) Tex-Mex seasoning

1 tbsp (15 mL) olive oil


Corn & Green Bean Salsa:

1 cup (250 mL) Frozen Green Giant* Peaches & Cream Whole Kernel Corn

1 cup (250 mL) Frozen Green Giant* Cut Green Beans

1 ripe avocado, peeled, pitted and chopped

2 green onions, chopped

3 tbsp (45 mL) lime juice

½ tsp (2 mL) ground cumin

¼ tsp (1 mL) each salt and pepper



8 soft corn tortillas

½ cup (125 mL) crumbled feta cheese

1 tbsp (15 mL) sriracha hot sauce


Sprinkle both sides of tilapia fillets evenly with Tex-Mex seasoning. Heat oil in nonstick skillet set over medium-high heat; cook fish, turning once, for 6 to 8 minutes or until fish flakes easily when tested with a fork. Break into chunks and keep warm.

Corn & Green Bean Salsa: Meanwhile, cook corn and beans according to package directions. Toss with avocado, green onions, lime juice, cumin, salt and pepper.

Assembly: Heat tortillas according to package directions. Divide fish evenly among tortillas; top with salsa and feta cheese. Drizzle with hot sauce.

Tip: Top with thinly sliced radish or fresh cilantro if desired.