Pella Chronicle

February 8, 2013

Crispy Fish Tacos

The Chronicle

Pella — 1 box fish tenders

1 package flour tortillas

1 1/4 cups frozen sweet corn prepared according to package directions and cooled

1 cup garlic lime salsa

1 cup grated parmesan cheese

1. Prepare fish according to package directions.

2. Mix corn with salsa.

3. Place 2 fish tenders end to end in each tortilla. Top with corn and salsa mixture and sprinkle with cheese.

Serves 4.