Spicy Fish Tacos

Prep: 30 Minutes

Total Time: 30 Minutes

Servings: 5

Ingredient List

1 lb white fish fillets, such as tilapia or catfish
2 tablespoons from 1 container (6.25 oz) Old El Paso™ Original Taco Seasoning Mix
1 tablespoon olive oil or butter
10 taco shells from 1 box (4.6 oz) Old El Paso™ Crunchy Taco Shells (12 Count)
1 container (6 oz) Greek Fat Free plain yogurt
1/2 to 1 teaspoon grated lime peel
1 teaspoon lime juice
1 teaspoon sugar
1/4 teaspoon salt
4 cups coleslaw mix (shredded cabbage and carrots), from 16-oz bag
2 tablespoons chopped fresh cilantro
1 small jalapeño chile, seeded, finely chopped
1 medium tomato, seeded, diced

Sprinkle both sides of fish fillets with taco seasoning mix. Heat oil in 12-inch skillet until hot. Cook fish in oil 6 to 8 minutes over medium heat, turning once, until fish flakes easily with fork. Cut into bite-size chunks.
Meanwhile, heat taco shells as directed on box.
In large bowl, mix yogurt, lime peel, lime juice, sugar and salt. Stir in coleslaw mix, cilantro and jalapeño. Let stand 5 minutes.
Spoon slightly less than 1/4 cup fish chunks and 1/4 cup coleslaw mixture into each taco shell; top each with about 1 tablespoon tomato.

When chopping the jalapeño chile, wear gloves to prevent skin irritation from the oils.
You can omit the jalapeño if you have kids who won't like their fish tacos all that spicy.
Make it your own! Load up these delicious Spicy Fish Tacos with extra toppings, like diced avocado, sliced green onions, or a squeeze of Old El Paso™ Creamy Salsa Verde Sauce.

2 Tacos Calories 280 (Calories from Fat 90); Total Fat 9g (Saturated Fat 3g ,Trans Fat 0g); Cholesterol 50mg; Sodium 680mg; Potassium 400mg; Total Carbohydrate 25g (Dietary Fiber 2g ,Sugars 5g); Protein 22g
% Daily Value: Vitamin A 30%; Vitamin C 40%; Calcium 15%; Iron 4%
Exchanges: 1 1/2 Starch; 1 Vegetable; 2 Very Lean Meat; 1 1/2 Fat
Carbohydrate Choice: 1 1/2

*Percent Daily Values are based on a 2,000 calorie diet