Quick Fish Tacos

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

Minutes

Total Time

00

Minutes

Makes

12

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.
Makes 12 tacos; 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Healthy Hint
For a lower fat version, use plain fish fillets and low-fat mayonnaise.
Just for Kids
Use fish sticks instead of fish fillets.

Nutrition Information:

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