Mini Fish Taco Bowls

These Mini Fish Taco Bowls are crispy, fresh and just plain fun to make and eat. Serve them up as an appetizer before a game watch or as a light snack. Taco seasoning adds just a little kick to keep things interesting.
Prep 30 Minutes
Total Time 30 Minutes
Servings 6

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 from 1 container (6.25 oz) Old El Paso™ Original Taco Seasoning Mix
  • 1 teaspoon fresh lime juice
  • 1 package (5.1 oz) Old El Paso™ Flour Soft Tortilla Mini Bowls (12 Count)
  • 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 taco bowls as directed on package.
  4. Fill each warmed taco 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 at most grocery stores. If you can't find it, substitute your favorite vinaigrette to give your Mini Fish Taco Bowls a slightly different flavor.
  • Like it hot? Serve with your favorite hot sauce or sliced fresh jalapeños.


  • 2 Bowls Calories 350 (Calories from Fat 220);  Total Fat 24g (Saturated Fat 4g ,Trans Fat 0g);  Cholesterol 25mg;  Sodium 710mg;  Potassium 95mg;  Total Carbohydrate 26g (Dietary Fiber 1g ,Sugars 3g);  Protein 7g
  • % Daily Value: Vitamin A 8%;  Vitamin C 6%;  Calcium 4%;  Iron 8%
  • Exchanges: 1/2 Starch;  1 Other Carbohydrate;  1/2 Vegetable;  1/2 Very Lean Meat;  4 1/2 Fat
  • Carbohydrate Choice: 2
*Percent Daily Values are based on a 2,000 calorie diet

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