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Saturday, December 24 2011
Old El Paso® products and easy fish fillets make quick work out of Mexican fare.


Prep Time: 10 mins
Total Time: 50 mins
Servings: 6 servings (2 tacos each)

SEE MORE BETTY CROCKER RECIPES
Ingredients
1 package (10 to 12 oz) breaded or battered fish fillets (6 fillets) 1 box (4.6 oz) Old El Paso® taco shells (12 shells) 1/2 cup mayonnaise or salad dressing 1 package (1 oz) Old El Paso® taco seasoning mix (any variety) 6 cups coleslaw mix (from 16-oz bag) Old El Paso® taco sauce, if desired
Directions
1 Bake fish fillets as directed on package. Cut each fillet into bite-size pieces.
2 Heat taco shells in oven as directed on box.
3 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.

Nutrition Facts
Calories 300 (Calories from Fat 160); Total Fat 17g (Saturated Fat 3g, Trans Fat 3g); Cholesterol 15mg; Sodium 1000mg; Total Carbohydrate 30g (Dietary Fiber 2g, Sugars 6g); Protein 7g. Daily Values: Vitamin A 20%; Vitamin C 45%; Calcium 8%; Iron 4%. Exchanges: 1 Starch; 1/2 Other Carbohydrate; 1 Vegetable; 1/2 Medium-Fat Meat. Carbohydrate Choices: 2.
Percent Daily Values are based on a 2,000 calorie diet
Posted by: Send a Meal AT 05:29 pm   |  Permalink   |  Email