Quick Fish Tacos

A favorite in California beach towns, fish tacos are a perfect quick meal, here made super-fast with frozen fillets topped with prepared cole slaw and salsa.

Quick Fish Tacos

OldElPasoRecipe by OldElPaso

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50 minutes

50 minutes

12 tacos; 6 servings

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Nutrition Info

  • 1/6 of Recipe
  • 350
  • 25g
    (Saturated Fat 4g)
  • 15mg
  • 440mg
  • 30g
    (Dietary Fiber 5g, Sugars 7g)
  • 7g
  • Percent Daily Value*
  • 38%
  • 30%
  • 8%
  • 10%
  • Exchanges
  • 3
  • 1/2
  • 2
  • Carbohydrate Choices
  • 2

*Percent Daily Values are based on a 2,000 calorie diet.

Tips & Techniques

  • High Altitude (3500-6500 ft):

    No change.

  • Healthy Hint

    For a lower fat version, use plain fish fillets and low-fat mayonnaise.

  • Just for Kids

    Use fish sticks instead of fish fillets.

Ingredients

  • 1  (8 to 10-oz.) pkg. frozen breaded or battered fish fillets
  • 1/4  teaspoon chili powder
  • 1  (4.6-oz.) pkg. Old El Paso® Taco Shells
  • 1  medium avocado
  • 1  pint (2 cups) creamy coleslaw (from deli)
  • 1/2  cup Old El Paso® Thick 'n Chunky salsa

Directions

  1. 1Heat oven as directed on fish fillet package. Place fish fillets on ungreased cookie sheet; sprinkle with chili powder. Bake as directed.
  2. 2Remove fish from oven. Heat taco shells as directed on package. Meanwhile, remove pit and peel from avocado; cut avocado into small cubes. Cut warm fish into bite-sized pieces.
  3. 3To serve, spoon heaping tablespoon coleslaw into each warm taco shell. Top each with fish, avocado and salsa.

Categories: Cuisine, Mexican

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