Blackened Cod Taco

with Spicy Mango Salsa

Stove Top Instructions - [Cook From Frozen]

1. Add the mango salsa and pinto bean pouches to a bowl of warm water to thaw while you get started.
2. Heat a large non-stick pan over medium high heat until hot. Once hot, add the contents of the fish pouch and cook for 4-5 min, Flip gently, and allow to break into smaller chunks. Cook for another 3-4 minutes until warmed though.
3. Heat a second non-stick pan over medium heat. Once hot, add the flour tortillas 1-2 at a time and reheat for 20-30 seconds per side, or until the tortillas are warmed through. Remove from the heat and set aside.
4. Plate the tortillas & pinto beans.
5. Remove the mango salsa from the water. Using scissors, cut the corner of the pouch and drizzle over the tacos.
6. Garnish with fried onions and Enjoy!

Ingredients: Pacific Cod, White tortilla (enriched unbleached wheat flour, water, canola and/or soybean oil, sodium acid pyrophosphate, salt, mono and diglycerides, sodium bicarbonate, corn starch, sodium propionate, fumaric acid, sodium stearoyl lactylate, cellulose gum, carrageenan and/or xanthan gum and/or guar gum, maltodextrin, l- cysteine), Water, Pinto Beans, Soybean Oil, Onions, Lard, Iodized Salt, Garlic, Jalapeno Peppers and Monosodium Glutamate, Mangos, Tomatoes, Onion, Lime Juice, Paprika, Garlic, Pickled Jalapeños Slices - La Preferida, Kosher Salt, Organic Cumin, Onion Powder, Garlic powder, Mustard Seeds, Thyme, Ground Black Pepper.

Contains: Milk, Egg, Lobster, Wheat, Soy, Sulfites.
Produced in a facility where other food allergens could be present.

Per 1/3 serving (250g)