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.

  • 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
  • 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.

Expert Tips

For a lower fat version, use plain fish fillets and low-fat mayonnaise.

Use fish sticks instead of fish fillets.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/6 of Recipe
Calories
350
(
Calories from Fat
225),
% Daily Value
Total Fat
25g
25%
(Saturated Fat
4g,
4%
),
Cholesterol
15mg
15%;
Sodium
440mg
440%;
Total Carbohydrate
30g
30%
(Dietary Fiber
5g
5%
  Sugars
7g
7%
),
Protein
7g
7%
;
% Daily Value*:
Vitamin A
38%;
Vitamin C
30%;
Calcium
8%;
Iron
10%;
Exchanges:
2 Starch; 1/2 High-Fat Meat; 3 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.