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Prep 20min
Total20min
Servings4
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Ingredients
8
tortillas from 1 package (8.2 oz) Old El Paso™ Flour Tortillas for Soft Tacos and Fajitas (10 Count)
8
taco shells from 1 box (4.6 oz) Old El Paso™ Crunchy Taco Shells (12 Count)
1
bag (12 oz) broccoli slaw mix (about 4 cups)
1/3
cup light lime vinaigrette dressing or vinaigrette dressing
1/4
cup chopped fresh cilantro
1
packet (1 oz) Old El Paso™ Original Taco Seasoning Mix
4
tilapia or other mild-flavored, medium-firm fish fillets (about 1 lb)
1
tablespoon vegetable oil
1
cup prepared guacamole
1
cup crumbled cotija or feta cheese, if desired
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Steps
1
Heat tortillas and taco shells as directed on package. In medium bowl, toss broccoli slaw mix, dressing and cilantro; set aside.
2
In shallow dish, place taco seasoning. Coat both sides of fish with taco seasoning. In 12-inch nonstick skillet, heat oil over medium-high heat. Cook fish in oil 6 minutes, turning once, or until fish flakes easily with fork. Divide fish into 8 pieces.
3
Spread each flour tortilla with 2 tablespoons guacamole. Place hard taco shell on center of flour tortilla. Using slotted spoon, spoon about 1/4 cup slaw into each hard taco shell. Place 1 fish piece over slaw in each taco shell. Gently fold tortilla sides up to match taco shell sides. Top with 1 tablespoon cheese.
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Substitute refried black beans for the guacamole.
To make filling the tacos extra easy, try Old El Paso® Stand’n Stuff® Taco Shells.
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