Soft and Crunchy Fish Tacos

Looking for crunchy Mexican dinner using Old El Paso® flour tortillas and Old El Paso® taco shells? Then check out these spicy fish and broccoli sandwiches flavored with vinaigrette dressing ready in 20 minutes.

–

Save & Share

Servings 4

false

( 5 ) Ratings

5 Ratings

5 Stars 38%

4 Stars

3 Stars

2 Stars

1 Stars

Member Reviews ( 3 )

1dbeffbc-53af-496b-a8df-c6a0fa7bd0b5

ingredients 10
Prep Time 20 min
Total Time 20 min

Ingredients

8: Old El Paso® flour tortillas for soft tacos & fajitas (6 inch; from 8.2-oz package)

8: Old El Paso® taco shells (from 4.6-oz package)

1: bag (12 oz) broccoli slaw mix (about 4 cups)

1/3: cup light lime vinaigrette dressing or vinaigrette dressing

1/4: cup chopped fresh cilantro

1: package (1 oz) Old El Paso® taco seasoning mix

4: tilapia or other mild-flavored, medium-firm fish fillets (about 1 lb)

1: tablespoon vegetable oil

1: cup prepared guacamole

1: cup crumbled cotija or feta cheese, if desired

SAVE ON THIS RECIPE!

LOCATION

More stores

See all sales

Weekly specials and coupons may include store name, location, name of the offer, an image, value of the discount, and sale end date. We cannot guarantee that all data will be accurate at all times. You assume the responsibility to review the offers carefully on how you may use and redeem the coupons and other promotions. Please check with the merchant to verify price and availability of the product. Promotions are subject to termination or change at any time.

Directions

1 Heat tortillas and taco shells as directed on package. In medium bowl, toss broccoli slaw mix, dressing and cilantro; set aside.
2 In shallow dish, place taco seasoning. Coat both sides of fish with taco seasoning. In 12-inch nonstick skillet, heat oil over medium-high heat. Cook fish in oil 6 minutes, turning once, or until fish flakes easily with fork. Divide fish into 8 pieces.
3 Spread each flour tortilla with 2 tablespoons guacamole. Place hard taco shell on center of flour tortilla. Using slotted spoon, spoon about 1/4 cup slaw into each hard taco shell. Place 1 fish piece over slaw in each taco shell. Gently fold tortilla sides up to match taco shell sides. Top with 1 tablespoon cheese.

EXPERT TIPS

toggle

Expert Tips

Substitute refried black beans for the guacamole.

To make filling the tacos extra easy, try Old El Paso® Stand’n Stuff® Taco Shells.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 530
Calories from Fat: 190),

% Daily Value

Total Fat: 21g; 21%
(Saturated Fat 4g, 4% Trans Fat 2g 2% ),
Cholesterol: 60mg; 60%;
Sodium: 1630mg; 1630%;
Total Carbohydrate: 54g; 54%
(Dietary Fiber 5g 5% Sugars 5g 5% ),
Protein: 29g; 29%

% Daily Value*:

Vitamin A: 25%;
Vitamin C: 40%;
Calcium: 15%;
Iron: 15%;

Exchanges:

3 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 2 1/2 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;

Carbohydrate Choices:

3 1/2

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

Review & Comments

Write a Review

MissySawyer

report Posted Sep. 26, 2012 8:44 PM

Left off the taco shells and used whole wheat tortillas to reduce the calories. Yummy!

AriKea

report Posted Jul. 25, 2012 10:02 PM

Wow! Now this is delicious. I have never commented on any recipe forum but due to the lack of comments I HAD to comment on this one. My whole family loved this! I couldn't find broccoli slaw so I used cole slaw instead, (the blend that comes in a bag like shredded lettuce), mixed with balsamic vinaigrette and about a tablespoon of honey. I also used small quesadilla shells instead of the two shells this recipe calls for. Added with mozzarella cheese and guacamole. I loved loved loved this.

tootsie741

report Posted Jan. 17, 2012 1:09 PM

Who would have thought that this would be so good! I tried it and my husband and I love it! quick, easy and delicious