• 1 box Dr. Praeger’s Fish Taco Bites
  • 1 large avocado, pitted
  • 3 Tbsp lime juice
  • ¼ cup sour cream
  • ½ tsp sea salt
  • 4 soft flour tortillas
  • 2 cups chopped romaine lettuce
  • 1 cup shredded red cabbage
  • ½ cup bell peppers, sliced
  • ¼ cup fresh cilantro, chopped


Serves: 2 – 4
Cook Time: 30 minutes

  1. Cook Fish Taco Bites according to package directions. Set aside.
  2. Preheat oven to 350 degrees F.
  3. While oven preheats, prepare avocado crema. Add avocado, lime juice, salt, and sour cream to a food processor. Blend until smooth and creamy. Set aside.
  4. Flip a large muffin pan upside-down. Carefully but firmly press flour tortillas in between upside-down muffin cups. Bake for 10 minutes, or until hardened and crisped. Remove taco bowl shells from muffin pan.
  5. To taco bowl shells add chopped lettuce, shredded red cabbage, bell peppers, cooked Fish Taco Bites, a drizzle of avocado creama, and cilantro.
  6. Dig in!