Buffalo Blue Cheese Fish Tacos

Ingredients

• 1.5 pounds cod, cut into 1-inch strips
• 1 cup mild or medium buffalo wing sauce
• 2 cups panko crumbs
• 3 ounces blue cheese
• 1/4 cup milk
• 1/4 cup sour cream
• 1/4 cup mayonnaise
• 1 teaspoons vinegar
• 1 teaspoon sugar
• 1/8 teaspoon dried dill weed
• 12 ounces Mann’s Broccoli Cole Slaw
• 1 cup fresh sweet corn (about 1 cob), cut off the cob
• 8 soft taco shells

Instructions

1. Heat oven to 450ºF. Spray a large baking sheet with cooking spray and set aside.
2. Place the buffalo sauce in a shallow pie plate. Place the panko crumbs in another shallow pie plate. Dip the strips of cod into the buffalo sauce, allowing the excess to drip off. Then, roll the cod in panko crumbs. Place the coated strips on the prepared baking sheet and spray the tops with cooking spray. Bake the fish at 450ºF for 15-18 minutes or until crumbs are browned and crispy and fish is opaque.
3. Meanwhile, in a large bowl, mash the blue cheese and milk together with a fork until mixture resembles cottage cheese. Stir in sour cream, mayonnaise, vinegar, sugar, and dill until well blended. Season to taste with salt and pepper. Stir in the broccoli cole slaw and corn and toss to coat evenly.
4. To serve, divide fish into eight even portions and place each portion in the middle of a soft taco shell. Top each with 1/8 of the slaw. Fold in half, and secure with a toothpick if needed.