Fish Tacos Fish Tacos
Fish Tacos
Fish Tacos
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Recipe - Price Rite Marketplace Corporate
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Fish Tacos
Prep Time5 Minutes
Servings1
Cook Time15 Minutes
Ingredients
19 oz Gorton’s Crunchy Breaded Fillets ( or 18.2 oz Gorton’s Beer Battered )
Mission Flour Tortillas - Medium Soft Taco
Medium Chunky Salsa
Iceberg Lettuce Shreds
Shredded Mexican Style Cheese Blend
Directions
  1. Preheat oven to 425°F. Check to keep toaster oven on throughout cooking – some toaster ovens turn off every time the door is opened.  
    
  2. Line pan with parchment paper. New parchment paper should be used each time fish is cooked.

  3. Cook Gorton’s Beer Battered Fillets or Gorton’s Crunchy Breaded Fillets according to cooking instructions on respective packages. (6 fillets or 12 sticks fit nicely on a 8¼” x 10½” pan). If cooking Beer Battered Fillets: preheat oven to 425°, then once fillets are arranged on the pan, bake for 17-19 minutes total, while flipping the fillets after 10 minutes.If cooking more than 4 fillets at a time, add 3 minutes to the cooking time.If cooking Crunchy Breaded Fillets: preheat oven to 425°, then once fillets are arranged on the pan, bake for 14-16 minutes total, while flipping the fillets after 8 minutes. If cooking more than 4 fillets at a time, add 3 minutes to the cooking time. The coating should be golden brown & crispy; and fully cooked fish is white and flakes easily with a fork. Internal temperature of fully cooked fish should be a MINIMUM OF 165°F.

  4. Discard any overly browned and burned pieces and replace parchment paper.

  5. Place up to 4 tortillas on the pan and heat in the toaster oven for up to 30 seconds.

  6. Remove tortillas from pan and top each tortilla with 1 tablespoon of cheese, 1 tablespoon shredded lettuce, 1 fillet of beer battered fish or 1 fillet of crunchy breaded fish, and a drizzle of Mission’s Medium Chunky Salsa.

  7. Roll tacos and secure with 3 toothpicks, dividing the taco into thirds. Cut between toothpicks to provide 3 samples each.

  8. Serve warm, on a paper plate or napkin.

5 minutes
Prep Time
15 minutes
Cook Time
1
Servings

Shop Ingredients

Makes 1 servings
19 oz Gorton’s Crunchy Breaded Fillets ( or 18.2 oz Gorton’s Beer Battered )
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Gorton's Popcorn Shrimp, 14 oz
$5.99$0.43/oz
Mission Flour Tortillas - Medium Soft Taco
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Mission Homestyle Flour Tortillas, 10 count, 22.5 oz
$3.39$0.15/oz
Medium Chunky Salsa
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Top Crop Fresh Salsa, 16 oz
$4.79$0.30/oz
Iceberg Lettuce Shreds
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Iceberg Lettuce, 1 each
$1.99
Shredded Mexican Style Cheese Blend
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Kraft Mexican Style Four Cheese, 8 oz
$3.49$0.44/oz

Directions

  1. Preheat oven to 425°F. Check to keep toaster oven on throughout cooking – some toaster ovens turn off every time the door is opened.  
    
  2. Line pan with parchment paper. New parchment paper should be used each time fish is cooked.

  3. Cook Gorton’s Beer Battered Fillets or Gorton’s Crunchy Breaded Fillets according to cooking instructions on respective packages. (6 fillets or 12 sticks fit nicely on a 8¼” x 10½” pan). If cooking Beer Battered Fillets: preheat oven to 425°, then once fillets are arranged on the pan, bake for 17-19 minutes total, while flipping the fillets after 10 minutes.If cooking more than 4 fillets at a time, add 3 minutes to the cooking time.If cooking Crunchy Breaded Fillets: preheat oven to 425°, then once fillets are arranged on the pan, bake for 14-16 minutes total, while flipping the fillets after 8 minutes. If cooking more than 4 fillets at a time, add 3 minutes to the cooking time. The coating should be golden brown & crispy; and fully cooked fish is white and flakes easily with a fork. Internal temperature of fully cooked fish should be a MINIMUM OF 165°F.

  4. Discard any overly browned and burned pieces and replace parchment paper.

  5. Place up to 4 tortillas on the pan and heat in the toaster oven for up to 30 seconds.

  6. Remove tortillas from pan and top each tortilla with 1 tablespoon of cheese, 1 tablespoon shredded lettuce, 1 fillet of beer battered fish or 1 fillet of crunchy breaded fish, and a drizzle of Mission’s Medium Chunky Salsa.

  7. Roll tacos and secure with 3 toothpicks, dividing the taco into thirds. Cut between toothpicks to provide 3 samples each.

  8. Serve warm, on a paper plate or napkin.