Quick Fish Tacos

  • Prep 50 min
  • Total 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

Steps

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  • 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.

Notes









Tips

Expert Tips

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

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1/6 of Recipe
Calories
350
Calories from Fat
225
% Daily Value
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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