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.
(8 to 10-oz.) pkg. frozen breaded or battered fish fillets
teaspoon chili powder
(4.6-oz.) pkg. Old El Paso™ Taco Shells
pint (2 cups) creamy coleslaw (from deli)
cup Old El Paso™ Thick 'n Chunky salsa
Heat oven as directed on fish fillet package. Place fish fillets on ungreased cookie sheet; sprinkle with chili powder. Bake as directed.
Remove 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.
To serve, spoon heaping tablespoon coleslaw into each warm taco shell. Top each with fish, avocado and salsa.
For a lower fat version, use plain fish fillets and low-fat mayonnaise.
Use fish sticks instead of fish fillets.
NUTRITION INFORMATION PER SERVING
Serving Size: 1/6 of Recipe
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:2 Starch; 1/2 High-Fat Meat; 3 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.