Quick Fish Tacos

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.

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Prep Time 50 min
Total Time 0 min
Servings 6

Ingredients

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

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Directions

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.