Quick Fish Tacos

 

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

• 1 Heat oven as directed on fish fillet package. Place fish fillets on ungreased cookie sheet; sprinkle with chili powder. Bake as directed.
• 2 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.
• 3 To serve, spoon heaping tablespoon coleslaw into each warm taco shell. Top each with fish, avocado and salsa.