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Prep 50min
Total0min
Servings6
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Ingredients
1
(8 to 10-oz.) pkg. frozen breaded or battered fish fillets
1/4
teaspoon chili powder
1
box (4.6 oz) Old El Paso™ Crunchy Taco Shells (12 Count)
1
medium avocado
1
pint (2 cups) creamy coleslaw (from deli)
1/2
cup thick & chunky salsa
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Steps
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.
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For a lower fat version, use plain fish fillets and low-fat mayonnaise.
Use fish sticks instead of fish fillets.
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Nutrition Facts
Serving Size:2 tacos
Calories
350
Calories from Fat
225
Total Fat
25g
38%
Saturated Fat
4g
20%
Cholesterol
15mg
5%
Sodium
440mg
18%
Total Carbohydrate
30g
10%
Dietary Fiber
5g
20%
Sugars
7g
Protein
7g
% Daily Value*:
Vitamin A
38%
38%
Vitamin C
30%
30%
Calcium
8%
8%
Iron
10%
10%
Exchanges:
2 Starch; 1/2 High-Fat Meat; 3 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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