Quick Fish Tacos

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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

Directions

  1. 1 Heat oven as directed on fish fillet package. Place fish fillets on ungreased cookie sheet; sprinkle with chili powder. Bake as directed.
  2. 2 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.
  3. 3 To serve, spoon heaping tablespoon coleslaw into each warm taco shell. Top each with fish, avocado and salsa.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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