Easy Fish Tacos
Recipe from Betty Crocker

Old El Paso® products and easy fish fillets make quick work out of Mexican fare.


Easy Fish Tacos

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Servings: 6 servings (2 tacos each)
Prep Time: 10 mins
Total Time: 50 mins
Related Categories: Cinco de Mayo, Dinner, Easy and Quick Dinners, Fish and Seafood, Fish Tacos, Lunch, Quick and Easy Dinners, Quick and Easy Lunches
 
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Ingredients
  • 1  package
    (10 to 12 oz) breaded or battered fish fillets (6 fillets)
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  • 1  box
    (4.6 oz) Old El Paso® taco shells (12 shells)
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  • 1/2  cup
    mayonnaise or salad dressing
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  • 1  package
    (1 oz) Old El Paso® taco seasoning mix (any variety)
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  • 6  cups
    coleslaw mix (from 16-oz bag)
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  •  
    Old El Paso® taco sauce, if desired
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Directions
1.
Bake fish fillets as directed on package. Cut each fillet into bite-size pieces.
2.
Heat taco shells in oven as directed on box.
3.
In medium bowl, mix mayonnaise and seasoning mix; stir in coleslaw mix. Let stand 5 minutes. Fill shells with fish pieces and coleslaw mixture; top with taco sauce.
Nutrition information
Calories 300 (Calories from Fat 160); Total Fat 17g (Saturated Fat 3g, Trans Fat 3g); Cholesterol 15mg; Sodium 1000mg; Total Carbohydrate 30g (Dietary Fiber 2g, Sugars 6g); Protein 7g. Daily Values: Vitamin A 20%; Vitamin C 45%; Calcium 8%; Iron 4%. Exchanges: 1 Starch; 1/2 Other Carbohydrate; 1 Vegetable; 1/2 Medium-Fat Meat. Carbohydrate Choices: 2. Percent Daily Values are based on a 2,000 calorie diet
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This 30-minute dinner turns fish fillets into tacos by putting them into tortillas and adding fresh toppers. Make it for a fun weeknight meal.

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