Old El Paso® products and easy fish fillets make quick work out of Mexican fare.

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Recipe Summary

prep:
10 mins
total:
50 mins
total:
1 hr
Yield:
6 servings (2 tacos each)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bake fish fillets as directed on package. Cut each fillet into bite-size pieces.

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  • Heat taco shells in oven as directed on box.

  • In medium bowl, mix mayonnaise and seasoning mix; stir in coleslaw mix. Let stand 5 minutes. Fill shells with fish pieces and coleslaw mixture; top with taco sauce.                                                                                  

  • Serve With: While the taco shells are baking, heat some Old El Paso® refried beans to serve with the finished tacos.

  • Time-Saver: Skip the coleslaw mix and mayo. Purchase 2 pints of creamy coleslaw at the supermarket deli and stir in the taco seasoning mix.

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