Parmesan Crusted Cod Tacos
These Parmesan-Crusted Cod Tacos make it easy to enjoy fresh, flavorful, and crispy fish tacos right from your own kitchen. Each warm flour tortilla is filled with Heinen’s parmesan crusted cod from the Prepared Foods Department and layered with Heinen’s Fan Favorite fresh made guacamole, zesty cilantro-lime rice, and a spoonful of Heinen’s sweet pineapple mango salsa for the perfect balance of flavor and texture.
Christina Musgrave
Christina Musgrave
Recipe - Heinen's of Rocky River
Parmesan Crusted Cod Tacos
Prep Time10 Minutes
Servings8
Cook Time10 Minutes
Ingredients
4 pieces Heinen’s parmesan crusted cod (from the Prepared Foods Department)
8 small flour tortillas, warmed
1 cup Heinen’s Fan Favorite fresh made guacamole
1 cup Heinen’s cooked white rice
Juice of 1 lime
2 Tbsp. fresh cilantro, chopped
1 cup Heinen’s pineapple mango salsa
Siete traditional botana sauce, for drizzling
Lime wedges, for serving
Directions
- Preheat the oven to 350°F and bake the parmesan crusted cod until golden brown and crisp on the outside, about 10 minutes. Once warmed, break the fillets into large, flaky pieces.
- In a small bowl, combine the cooked white rice, lime juice, and cilantro. Fluff with a fork to combine and set aside.
- Heat eight small flour tortillas in a dry skillet or directly over a gas burner until soft and pliable.
- Spread about two tablespoons of guacamole onto each tortilla. Add two tablespoons of the cilantro-lime rice, then top with a few pieces of the baked parmesan crusted cod.
- Spoon about two tablespoons of pineapple mango salsa over each taco. Drizzle lightly with the Siete botana sauce, if desired.
- Garnish each taco with extra cilantro and serve with lime wedges for squeezing. Serve in a taco stand or with food pins to keep the tacos together. If using food pins be sure to remove them before eating. Enjoy immediately while warm.
10 minutes
Prep Time
10 minutes
Cook Time
8
Servings
Directions
- Preheat the oven to 350°F and bake the parmesan crusted cod until golden brown and crisp on the outside, about 10 minutes. Once warmed, break the fillets into large, flaky pieces.
- In a small bowl, combine the cooked white rice, lime juice, and cilantro. Fluff with a fork to combine and set aside.
- Heat eight small flour tortillas in a dry skillet or directly over a gas burner until soft and pliable.
- Spread about two tablespoons of guacamole onto each tortilla. Add two tablespoons of the cilantro-lime rice, then top with a few pieces of the baked parmesan crusted cod.
- Spoon about two tablespoons of pineapple mango salsa over each taco. Drizzle lightly with the Siete botana sauce, if desired.
- Garnish each taco with extra cilantro and serve with lime wedges for squeezing. Serve in a taco stand or with food pins to keep the tacos together. If using food pins be sure to remove them before eating. Enjoy immediately while warm.
