Old El Paso® products and easy fish fillets make quick work out of Mexican fare.
package (10 to 12 oz) breaded or battered fish fillets (6 fillets)
box (4.6 oz) Old El Paso™ taco shells (12 shells)
cup mayonnaise or salad dressing
package (1 oz) Old El Paso™ taco seasoning mix (any variety)
cups coleslaw mix (from 16-oz bag)
Old El Paso™ taco sauce, if desired
Bake fish fillets as directed on package. Cut each fillet into bite-size pieces.
Heat taco shells in oven as directed on box.
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.
While the taco shells are baking, heat some Old El Paso® refried beans to serve with the finished tacos.
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 PER SERVING
Serving Size: 1 Serving (2 Tacos)
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
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;
*Percent Daily Values are based on a 2,000 calorie diet.