Mini Fish Taco Bowls
12 Frozen Fully Cooked Breaded Fish Tenders
1 1/2 Cups Coleslaw Mix
2 Tablespoons Cilantro-Lime Dressing
1 Tablespoon Fresh Cilantro, chopped
1/2 Cup Mayonnaise
1 Teaspoon Taco Seasoning
1 Teaspoon Fresh Lime Juice
12 Slices Martin’s Old-Fashioned Real Butter Bread
4 Cherry Tomatoes, sliced
Lime Wedges, for garnish
Bake fish tenders according to package instructions.
Meanwhile, in medium bowl, stir together coleslaw mix, cilantro-lime dressing, and fresh cilantro.
In a small bowl, mix together mayonnaise, taco seasoning, and lime juice.
With a round cookie cutter or rim of a cup, cut out a 2-3 inch circle from each slice of bread. Set aside crusts for another use. Using a rolling pin, gently roll each bread circle until slightly flattened. Arrange flattened bread circles into the cups of a regular sized muffin tin. Add to oven along with fish tenders and bake for 5-6 minutes or until lightly toasted and golden brown.
Fill each toasted bread bowl with a baked fish tender (sliced in half, if necessary), a heaping tablespoon of prepared coleslaw, and a slice of tomato. Top with seasoned mayonnaise and serve, garnished with lime wedges.
Recipe adapted from: www.pillsbury.com