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Quick Fish Tacos

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Quick Fish Tacos
  • Prep 50 min
  • Total 0 min
  • Servings 6
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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.
Updated May 13, 2010

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

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.

Tips from the Betty Crocker Kitchens

  • tip 1
    For a lower fat version, use plain fish fillets and low-fat mayonnaise.
  • tip 2
    Use fish sticks instead of fish fillets.

Nutrition

350 Calories, 25g Total Fat, 7g Protein, 30g Total Carbohydrate, 7g Sugars

Nutrition Facts

Serving Size: 1/6 of Recipe
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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