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.