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Quick Fish Tacos

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By Betty Crocker Kitchens
Updated May 25, 2022
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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.

Quick Fish Tacos

  • Prep Time 50 min
  • Total 0 min
  • Servings 6
  • Ingredients 6
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Ingredients

  • 1 (8 to 10-oz.) pkg. frozen breaded or battered fish fillets
  • 1/4 teaspoon chili powder
  • 1 box (4.6 oz) Old El Paso™ Crunchy Taco Shells (12 Count)
  • 1 medium avocado
  • 1 pint (2 cups) creamy coleslaw (from deli)
  • 1/2 cup thick & chunky salsa

Instructions

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

Nutrition

350 Calories
25g Total Fat
7g Protein
30g Total Carbohydrate
7g Sugars

Nutrition Facts

Serving Size: 2 tacos
Calories
350
Calories from Fat
225
Total Fat
25g
38%
Saturated Fat
4g
20%
Cholesterol
15mg
5%
Sodium
440mg
18%
Total Carbohydrate
30g
10%
Dietary Fiber
5g
20%
Sugars
7g
Protein
7g
% Daily Value*:
Vitamin A
38%
38%
Vitamin C
30%
30%
Calcium
8%
8%
Iron
10%
10%
Exchanges:
2 Starch; 1/2 High-Fat Meat; 3 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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