Mini Fish Taco Bowls™

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30 Minutes Prep
30 Minutes Total
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6 Servings


Ingredient List
  • Small check mark in a circle icon 12 frozen fully cooked breaded fish tenders
  • Small check mark in a circle icon 1 1/2 cups coleslaw mix
  • Small check mark in a circle icon 2 tablespoons lime-cilantro dressing
  • Small check mark in a circle icon 1 tablespoon chopped fresh cilantro
  • Small check mark in a circle icon 1/2 cup mayonnaise
  • Small check mark in a circle icon 1 teaspoon Old El Paso™ taco seasoning mix (from 1-oz package)
  • Small check mark in a circle icon 1 teaspoon fresh lime juice
  • Small check mark in a circle icon 12 Old El Paso™ Taco Bowls™ mini soft flour tortillas
  • Small check mark in a circle icon Make it FRESH toppings, as desired (see below)
Preparation
  1. Bake fish tenders as directed on package.
  2. Meanwhile, in medium bowl, stir together coleslaw mix, dressing and cilantro. In small bowl, mix mayonnaise, taco seasoning mix and lime juice.
  3. Heat bowls as directed on package.
  4. Fill each warmed bowl with cooked fish tender and a heaping tablespoon coleslaw. Top with taco mayonnaise. Serve with Make it FRESH toppings.
Expert Tips
  • Ideas for Make it FRESH toppings: halved cherry tomatoes, fresh cilantro leaves, lime wedges.
  • Lime-Cilantro dressing is available in your grocery store. If unable to find, substitute your favorite vinaigrette.
Nutrition
Calories350(Calories from Fat220),Total Fat24g(Saturated Fat4g,Trans Fat0g),Cholesterol25mgSodium710mgTotal Carbohydrate26g(Dietary Fiber1g Sugars3g),Protein7g;% Daily Value*:Vitamin A8%;Vitamin C6%;Calcium4%;Iron8%; Exchanges:1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 1/2 Fat; Carbohydrate Choices:2
*Percent Daily Values are based on a 2,000 calorie diet.