SALT & VINEGAR BREADED COD NUGGET TACOS
RECIPE TYPE
Seafood
SERVES
4
Prep: 5 min
Cook: 25 min
Ingredients
1 pkg (340g) Longo’s Salt & Vinegar Breaded Wild Caught Cod Nuggets
1 pkg (400g) Longo’s Fresh Cut Sweet Potato Fries
1/4 cup mayonnaise
1 pkg (454 g) Longo’s Creamy Coleslaw
1 pkg hard taco shells (12 shells)
Directions
Place cod nuggets on half of large, rimmed baking sheet lined with parchment paper. Bake in preheated 425°F oven for 10 minutes.
Toss sweet potato fries with 1 tbsp Longo’s Essentials 100% Canola Oil and 1/2 tsp each salt and pepper. Remove baking sheet from oven, turn nuggets over and spread fries onto remaining half of baking sheet. Return to oven for about 15 minutes more or until nuggets are golden and fries are tender.
Meanwhile, stir 1/2 tsp pepper into mayonnaise and set aside. Spoon some of the coleslaw into the taco shells and top with cod nuggets. Add more coleslaw on top, if desired, or serve remaining alongside.
Serve sweet potato fries with mayonnaise to dip into.
NUTRITIONAL INFORMATION
Per serving: 630 calories
Protein 15g | Fibre 6g |
Fat 26g | Sugar 24g |
Carbs 85g | Sodium 1040mg |
