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