We support you, just not your browser.
Your browser hasn't been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox or Safari.
Save and Share
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X

Soft and Crunchy Fish Tacos

(5)
  3 reviews
  • 20 min prep time
  • 20 min total time
  • 10 ingredients
  • 4 servings
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X

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.

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

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

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
33%
Saturated Fat
4g
20%
Trans Fat
2g
2%
Cholesterol
60mg
20%
Sodium
1630mg
68%
Total Carbohydrate
54g
18%
Dietary Fiber
5g
22%
Sugars
5g
5%
Protein
29g
29%
% Daily Value*:
Vitamin A
25%
25%
Vitamin C
40%
40%
Calcium
15%
15%
Iron
15%
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 Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
Comments + Recipe Twists

© 2015 ®/TM General Mills All Rights Reserved