Mini Fish Taco Bowls™

Mini Fish Taco Bowls Recipe

  • 30 Minutes Prep
    30 Minutes Total
  • 6 Servings

Ingredient List

  • 12 frozen fully cooked breaded fish tenders
  • 1 1/2 cups coleslaw mix
  • 2 tablespoons lime-cilantro dressing
  • 1 tablespoon chopped fresh cilantro
  • 1/2 cup mayonnaise
  • 1 teaspoon Old El Paso™ taco seasoning mix (from 1-oz package)
  • 1 teaspoon fresh lime juice
  • 12 Old El Paso™ Taco Bowls™ mini soft flour tortillas
  • Make it FRESH toppings, as desired (see below)
Recipe Continues Below


  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.


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.

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