Mini Fish Taco Bowls
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)
Advertisement
Advertisement
Recipe Continues Below
Preparation
- Bake fish tenders as directed on package.
- Meanwhile, in medium bowl, stir together coleslaw mix, dressing and cilantro. In small bowl, mix mayonnaise, taco seasoning mix and lime juice.
- Heat taco bowls as directed on package.
- 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.
Nutrition
- 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
