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
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
-
Step1Heat oven as directed on fish fillet package. Place fish fillets on ungreased cookie sheet; sprinkle with chili powder. Bake as directed.
-
Step2Remove 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.
-
Step3To 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
2Tips from the Betty Crocker Kitchens
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