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Soft and Crunchy Fish Tacos
Soft and Crunchy Fish Tacos
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Prep Time:
20 minutes
Total Time:
20 minutes
Spicy fish and broccoli tacos with zesty vinaigrette on soft tortillas ready in 20 minutes. Delicious Mexican dinner using Old El Paso® products.
Ingredients:
  • 8 tortillas from 1 package (8.2 oz) Old El Paso™ Flour Tortillas for Soft Tacos and Fajitas (10 Count)
  • 8 taco shells from 1 box (4.6 oz) Old El Paso™ Crunchy Taco Shells (12 Count)
  • 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 packet (1 oz) Old El Paso™ Original 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
Instructions:
  • Follow package instructions to heat tortillas and taco shells. Combine broccoli slaw mix, dressing, and cilantro in a medium bowl; set aside.
  • Place the taco seasoning in a shallow dish. Season both sides of the fish with the taco seasoning. Heat oil in a 12-inch nonstick skillet over medium-high heat. Cook the fish in the oil for 6 minutes, flipping once, until the fish easily flakes with a fork. Divide the fish into 8 pieces.
  • Take a flour tortilla and spread 2 tablespoons of guacamole over it. Place a hard taco shell in the center of the tortilla. Using a slotted spoon, fill each taco shell with about 1/4 cup of slaw. Put 1 piece of fish over the slaw in each taco shell. Carefully fold the sides of the tortilla up to match the taco shell sides. Finish by topping each taco with 1 tablespoon of cheese.

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