Soft and Crunchy Fish Tacos

Prep 20 min
Total 20 min
Servings 4

Looking for a soft, crunchy Mexican dinner using Old El Paso® flour tortillas and taco shells? Then check out these spicy fish and broccoli sandwiches flavored with vinaigrette dressing ready in 20 minutes.

By Betty Crocker Kitchens

Updated December 19, 2011

Make with

Old El Paso

Ingredients

8

Old El Paso™ flour tortillas for soft tacos & fajitas (6 inch; from 8.2-oz package)
8

Old El Paso™ taco shells (from 4.6-oz package)
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

package (1 oz) Old El Paso™ 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

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.

Substitute refried black beans for the guacamole.
To make filling the tacos extra easy, try Old El Paso® Stand’n Stuff® Taco Shells.

Nutrition Facts

Serving Size: 1 Serving

Calories: 530
Calories from Fat: 190

% Daily Value

Total Fat: 21g; 33%
Saturated Fat 4g 20% Trans Fat 2g
Cholesterol: 60mg; 20%
Sodium: 1630mg; 68%
Potassium: 650mg; 18%
Total Carbohydrate: 54g; 18%
Dietary Fiber 5g 22% Sugars 5g
Protein: 29g

% Daily Value*:

Vitamin A: 25%; 25%
Vitamin C: 40%; 40%
Calcium: 15%; 15%
Iron: 15%; 15%

Exchanges:

3 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 2 1/2 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;