Easy Fish Tacos

Easy Fish Tacos

Old El Paso® products and easy fish fillets make quick work out of Mexican fare.

Prep Time

10

Minutes

Total Time

50

Minutes

Makes

6

servings

1
package (10 to 12 oz) breaded or battered fish fillets (6 fillets)
1
box (4.6 oz) Old El Paso® taco shells (12 shells)
1/2
cup mayonnaise or salad dressing
1
package (1 oz) Old El Paso® taco seasoning mix (any variety)
6
cups coleslaw mix (from 16-oz bag)
Old El Paso® taco sauce, if desired
  1. Bake fish fillets as directed on package. Cut each fillet into bite-size pieces.
  2. Heat taco shells in oven as directed on box.
  3. In medium bowl, mix mayonnaise and seasoning mix; stir in coleslaw mix. Let stand 5 minutes. Fill shells with fish pieces and coleslaw mixture; top with taco sauce.
Makes 6 servings (2 tacos each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Serve-With
While the taco shells are baking, heat some Old El Paso® refried beans to serve with the finished tacos.
Time-Saver
Skip the coleslaw mix and mayo. Purchase 2 pints of creamy coleslaw at the supermarket deli and stir in the taco seasoning mix.

Nutrition Information:

1 Serving (1 Serving (2 Tacos))
  • Calories 300
    • (Calories from Fat 160),
  • Total Fat 17g
    • (Saturated Fat 3g,
    • Trans Fat 3g),
  • Cholesterol 15mg;
  • Sodium 1000mg;
  • Total Carbohydrate 30g
    • (Dietary Fiber 2g,
    • Sugars 6g),
  • Protein 7g;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    • 0 Fruit;
    • 1/2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 1 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 3 Fat;
    Carbohydrate Choices:
    • 2;
    *Percent Daily Values are based on a 2,000 calorie diet.