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Quick Fish Tacos
Quick Fish Tacos
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Prep Time:
50 minutes
Total Time:
Speedy fish tacos with frozen fillets, zesty cole slaw, and salsa - a California beach town delight.
Ingredients:
  • 1 (8 to 10-oz.) pkg. frozen breaded or battered fish fillets
  • 1/4 teaspoon chili powder
  • 1 box (4.6 oz) Old El Paso™ Crunchy Taco Shells (12 Count)
  • 1 medium avocado
  • 1 pint (2 cups) creamy coleslaw (from deli)
  • 1/2 cup thick & chunky salsa
Instructions:
  • Preheat oven according to fish fillet package instructions. Place fish fillets on an ungreased baking sheet and sprinkle with chili powder. Bake according to package directions.
  • Take the fish out of the oven. Warm the taco shells according to the package instructions. While they're heating, prepare the avocado by removing the pit and peel, and then cutting it into small cubes. Cut the cooked fish into bite-sized pieces.
  • Fill each warm taco shell generously with coleslaw, then layer on the fish, avocado, and salsa before serving.

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