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.

  • prep time 50 min
  • total time
  • ingredients 6
  • servings 6

Ingredients

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

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1/6 of Recipe
    Calories
    350
    (
    Calories from Fat
    225),
    % Daily Value
    Total Fat
    25g
    25%
    (Saturated Fat
    4g,
    4%
    ),
    Cholesterol
    15mg
    15%;
    Sodium
    440mg
    440%;
    Total Carbohydrate
    30g
    30%
    (Dietary Fiber
    5g
    5%
      Sugars
    7g
    7%
    ),
    Protein
    7g
    7%
    ;
    % Daily Value*:
    Vitamin A
    38%;
    Vitamin C
    30%;
    Calcium
    8%;
    Iron
    10%;
    Exchanges:
    2 Starch; 1/2 High-Fat Meat; 3 Fat;
    Carbohydrate Choices:
    2
    *Percent Daily Values are based on a 2,000 calorie diet.
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