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Roasted Corn and Radish Fish Tacos
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Ingredients
- ½ cup Hidden Valley® Original Ranch® Dressing
- 1 (16 ounces) package frozen corn, thawed and drained
- 1 jalapeño pepper, stem removed, seeded and finely diced
- 1 medium radish, stems removed and diced
- 1 pound cod filet, cut into 4 pieces
- 2 tablespoons olive oil
- 8-10 hard corn taco shells
- Freshly chopped cilantro
- Salt and pepper
Instructions
- Preheat oven to 450˚F.
- Spread the corn and jalepeño evenly on an oiled baking sheet. Roast the corn for 15 to 20 minutes, turning once, or until golden.
- Place the fish on an oiled baking sheet and season with salt and pepper. Bake the fish uncovered for 10 minutes or until it flakes easily with a fork.
- In a large bowl, combine the corn, radish and Hidden Valley® Original Ranch® Dressing and toss until evenly coated.
- Divide the corn mixture into each taco shell and top with small pieces of cod fish. Garnish with the cilantro and serve immediately.
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