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Fish Tacos with Corn Salsa

Hands-On Time: 15 minutes | Total Time: 30 minutes | Serves: 6, 2 tacos each


  • 1 box  
  • 1-1/4 cups Birds Eye® Sweet Corn Kernels, cooked according to package directions and cooled
  • 1/4 cup chopped red onion
  • 1/4 cup chopped red bell pepper
  • 1/4 cup chopped fresh cilantro
  • 1-1/2 Tbsp. fresh lime juice
  • 2 tsp. jalapeño chili
  • 12 (6 or 8-inch) white corn tortillas, warmed
  • 1-1/4 cups shredded green cabbage
  • 1 package (4 oz.) queso fresco cheese, crumbled
  • 2 limes, cut into wedges for garnishes


  1. Bake Fish Tenders according to package directions. 
  2. Meanwhile, mix corn, red onion, red bell pepper, ¼ cup cilantro, lime juice and jalapeño together in a bowl until well combined. Season with salt and pepper. Set aside. 
  3. Fill each tortilla with 2 prepared Fish Tenders. Top each with desired amount of corn salsa, cabbage and queso fresco. Serve garnished with lime wedges and additional cilantro.