.Preparing quick, delicious and yet, more healthy, less processed meals is even more of a challenge, now that I am working 45 or more hours a week, outside of home. When I walk in the house, shortly after seven, I need to be able to relax around the table with my family and enjoy a meal, so we can get on with homework and preparations for the next day. Time is at a premium, and though we have a LONG way to go, we are still trying to make strides toward eating healthier, less processed food. Sometimes, the trade-off in prepping something quickly is sacrificing the nutrition. My recipe challenge, this week, was to come up with a meal using Van de Kamp’s new Crispy Fish Tenders and Bird’s Eye frozen vegetables. I’m happy to say, I feel like we achieved a nutritious balance and still prepared a quick meal full of amazing flavors!
I love that the Van de Kamp’s fish tenders are cut from Alaskan White Pollock, not minced and compressed, like the fish products of many other brands. They cooked quickly in the oven and browned beautifully, with a light, crispy coating. The tenders were the perfect way to create a meal my family enjoyed, that I was able to prepare quickly and that incorporated nutritious veggies and fish. And, of course, Bird’s Eye is a well-known and trusted name when it comes to frozen vegetables. There are so many varieties to choose from and I love how easy they are to prepare. You could definitely mix this up and use your family’s favorite veggies.
When I came up with this simple recipe idea, I was trying to think outside the recipe “box” and introduce my family to some new flavors, alongside ones I already knew they would like. Believe it or not, we’ve never tried Feta cheese. So, even though I bought some cheddar as a “just in case” back up, I expanded the palates of my husband and kids with this new flavor and they actually liked it! It was a good day in the Busy-at-Home kitchen. 🙂 I hope you will enjoy this recipe as much as we did. And if you’re curious about my shopping trip and why I chose the ingredients, I did, check out my Google + album.
- 1 pkg. (18.1 oz) Van de Kamps Crispy Fish Tenders
- 6-8 flour tortillas
- 1 tomato, diced
- 3 - 4 Tablespoons Feta cheese
- 2 cups whole milk yogurt
- ⅓ cup olive oil
- 1 Tablespoon white wine vinegar (I had champagne vinegar.)
- 1 large cucumber, minced or grated
- 3 cloves garlic, minced
- 1 Tablespoon dried dill weed
- ½ teaspoon salt
- Bake the fish tenders following the directions on the package.
- While fish is baking, mix the yogurt, olive oil, cucumber, salt, garlic and dill in a medium bowl.
- Cover tightly and refrigerate to allow flavors to meld. (This is delish on salads. or as a veggie dip, too. The flavor is even better on the second day.)
- Dice the tomato and set aside.
- To assemble tacos:
- Warm a tortilla in a skillet or the microwave.
- Place two fish tenders in the center of the shell.
- Sprinkle a Tablespoon of diced tomatoes over the fish.
- Sprinkle a couple teaspoons of Feta over the tomatoes.
- Spoon Tzatziki sauce over the top.
- Roll the taco and serve.
- We served our "Greek" Fish Tacos with steamed broccoli, carrots, snap peas and water chestnuts. The vibrant colors created a beautiful plate and made the delicious meal even more appetizing. We'll be making this dinner, again!
Pick up the ingredients for this quick, easy dinner at your local Walmart, just like I did. And if you need some recipe or dinner inspiration for some other quick and tasty meals, at home, check out the Van de Kamp’s website or Facebook page.
I am a member of the Collective Bias® Social Fabric® Community. This shop has been compensated as part of a social shopper insights study for Collective Bias® and Pinnacle Foods Group #cbias #SocialFabric #FishnVeggies. As with all Bussy-at-Home reviews, the views and opinions expressed are wholly my own and based on my personal experience with the products.