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.

(5)
(3)
Save and Share
  • prep time 20 min
  • total time 20 min
  • ingredients 10
  • servings 4
 

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

Steps

  • 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.
  • 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.

Nutritional information

toggle

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.