Preheat your oven according to the instructions on the package of frozen breaded haddock. Bake the fish until it’s crispy and cooked through, usually about 20 minutes.
While the fish is baking, open the Taylor Farms Mexican Street Corn Salad Kit and mix the ingredients according to the package directions.
Heat the corn or flour tortillas in a skillet over medium heat for about 30 seconds on each side, or until they’re warm and slightly charred.
Once the haddock is cooked, cut it into bite-sized pieces. Place a few pieces of fish on each tortilla, then top with a generous portion of the Mexican Street Corn Salad.
Serve the tacos immediately.
