If you want tacos for Cinco de Mayo, Aldi has tacos of all sorts. For a limited time, you can find kits for making pork carnitas street tacos, chipotle shrimp street tacos, or even crispy fish street tacos. Street tacos are made with small corn tortillas and tend to have simple fillings: some kind of meat, maybe some cheese, and some veggies.
We tried the pork taco kit a few days ago and thought it was decent, and then we decided to try the fish taco kit.
The Fremont Fish Market Crispy Fish Street Tacos Complete Meal Kit cost $9.99 at the time of publication.
It’s a bit expensive, but this box contains individually packaged crispy rockfish, cilantro pesto sauce, a medley of diced poblano peppers and onions, and corn tortillas. It’s all ready to heat and assemble and goes from freezer to plate in about 20 minutes.
The interior of the box this kit comes in says “Contessa Cutting Board,” and an internet search led me to the site for Aqua Star, which makes several types of frozen boxed meal kits with fresh ingredients that are pre-portioned with the idea that they cut down on your meal prep and cleanup time, and you’re less likely to have food waste leftover.
So this Aldi meal is actually a rebranded Contessa Cutting Board meal, and the name brand meal looks pretty similar to the Aldi version. I found the Contessa Cutting Board version of this kit for sale at Publix, so when the Aldi kit is sold out, you may still be able to purchase the name brand version at some stores.
If you’re avoiding allergens, this meal contains fish (rockfish), wheat, milk, egg, and soy. See the complete list of ingredients in the photo below.
One 2-taco serving (195 grams) has 410 calories, 13 grams of total fat (17% DV), 2 grams of saturated fat (10% DV), 20 mg of cholesterol (7% DV), 520 mg of sodium (23% DV), 63 grams of total carbohydrates (23% DV), 6 grams of dietary fiber (21% DV), 3 grams of total sugars, no added sugar, and 15 grams of protein.
To prepare this meal, start by preheating your oven to 450 degrees Fahrenheit. Remove the crispy fish nuggets from their packaging and place them on a nonstick baking sheet. Bake for 12-15 minutes or until the centers of the nuggets reach 145 degrees.
Meanwhile, submerge the sauce packet in a bowl of warm water to help it thaw.
While the fish is cooking, heat 1 teaspoon of oil in a medium skillet over medium-high heat. Add the onions and poblano peppers to the skillet and cook together for 3-4 minutes or until the veggies have softened. Set aside.
Next, remove the tortillas from their plastic wrap. Then wrap the tortillas in a moist paper towel and place on a microwave-safe plate. Microwave on high in 30-second intervals, turning in between, until warm. Use caution when removing the tortillas as the paper towel and tortillas may be hot.
To plate, take two warmed tortillas and fill with the crispy fish nuggets and vegetable medley. Top with a drizzle of the cilantro pesto sauce.
You can also add other toppings such as sour cream, slice avocado, fresh cilantro, or a squirt of juice from a lime wedge (not included).
This fish taco kit contains many of the exact same ingredients the pork carnitas taco kit has: peppers and onions, cilantro pesto sauce, and corn tortillas. The only difference is that it has crispy fish instead of pork.
My husband and I initially thought these fish tacos were all right, although we both felt they tasted inferior to the fish tacos I make using simple frozen battered fish fillets, store-bought coleslaw, and soft tortillas. What ultimately turned me off to this taco kit was a random bite — when I was almost finished eating my meal — that had an unexpected and extremely strong unpleasant fishy taste. It was surprising because the rest of the fish prior to that was okay, but that one bite was bad enough that I didn’t want to eat any more.
The Fremont Fish Market Crispy Fish Street Tacos Complete Meal Kit contains everything you need to make dinner: crispy fish, peppers and onions, cilantro pesto sauce, and corn tortillas. Unfortunately, we didn’t care much for this kit.