Quick Fish Tacos
A favorite in California beach towns, fish tacos are a perfect quick meal, here made super-fast with frozen fillets topped with prepared cole slaw and salsa. By Betty Crocker Kitchens
50 Minutes Prep
50 Minutes Total
- 1 (8 to 10-oz.) pkg. frozen breaded or battered fish fillets
- 1/4 teaspoon chili powder
- 1 (4.6-oz.) pkg. Old El Paso™ Taco Shells
- 1 medium avocado
- 1 pint (2 cups) creamy coleslaw (from deli)
- 1/2 cup Old El Paso™ Thick 'n Chunky salsa
- Heat oven as directed on fish fillet package. Place fish fillets on ungreased cookie sheet; sprinkle with chili powder. Bake as directed.
- Remove fish from oven. Heat taco shells as directed on package. Meanwhile, remove pit and peel from avocado; cut avocado into small cubes. Cut warm fish into bite-sized pieces.
- To serve, spoon heaping tablespoon coleslaw into each warm taco shell. Top each with fish, avocado and salsa.
- For a lower fat version, use plain fish fillets and low-fat mayonnaise.
- Use fish sticks instead of fish fillets.
NutritionCalories350(Calories from Fat225),Total Fat25g(Saturated Fat4g,),Cholesterol15mgSodium440mgTotal Carbohydrate30g(Dietary Fiber5g Sugars7g),Protein7g;% Daily Value*:Vitamin A38%;Vitamin C30%;Calcium8%;Iron10%; Exchanges:2 Starch; 1/2 High-Fat Meat; 3 Fat; Carbohydrate Choices:2
*Percent Daily Values are based on a 2,000 calorie diet.