FISH TACOS FROM FROZEN FISH RECIPES

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QUICK FISH TACOS RECIPE - BETTYCROCKER.COM



Quick Fish Tacos Recipe - BettyCrocker.com image

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.

Provided by Betty Crocker Kitchens

Total Time 0 minutes

Prep Time 50 minutes

Yield 6

Number Of Ingredients 6

1 (8 to 10-oz.) pkg. frozen breaded or battered fish fillets
1/4 teaspoon chili powder
1 (4.6-oz.) pkg. Old El Paso™ Taco Shells
1 medium avocado
1 pint (2 cups) creamy coleslaw (from deli)
1/2 cup Old El Paso™ Thick 'n Chunky salsa

Steps:

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

Nutrition Facts : Calories 350 , CarbohydrateContent 30 g, CholesterolContent 15 mg, FatContent 3 , FiberContent 5 g, ProteinContent 7 g, SaturatedFatContent 4 g, ServingSize 1/6 of Recipe, SodiumContent 440 mg, SugarContent 7 g

BREADED FISH TACOS RECIPE | ALLRECIPES



Breaded Fish Tacos Recipe | Allrecipes image

Many fish taco recipes are delicious, but also lengthy and involved. These breaded fish tacos are simple, use inexpensive ingredients, and can be prepared in less than 30 minutes. This recipe is also prime for experimentation and expansion, so feel free to add your favorite Mexican or Southwestern flavors into it with different condiments and spices.

Provided by CourtneyLee

Categories     Main Dishes    Taco Recipes

Total Time 35 minutes

Prep Time 10 minutes

Cook Time 25 minutes

Yield 8 tacos

Number Of Ingredients 7

8 frozen breaded fish fillets
1 cup light sour cream
2 tablespoons finely chopped fresh cilantro
1 lime, juiced
8 flour tortillas
1 cup salsa
8 large Romaine lettuce leaves, shredded

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C). Place fish fillets in a single layer on a baking sheet.
  • Bake in the preheated oven, flipping halfway, until fish fillets are crispy and browned, 22 to 24 minutes.
  • Meanwhile, mix sour cream, cilantro, and lime juice together in a bowl.
  • Cut baked fillets in 1/2 lengthwise. Place halves end-to-end on tortillas, 1 whole fillet per tortilla. Spoon 1 rounded tablespoon each of sour cream mixture and salsa onto taco and top evenly with lettuce.

Nutrition Facts : Calories 394.6 calories, CarbohydrateContent 58.1 g, CholesterolContent 17.2 mg, FatContent 12.6 g, FiberContent 11.9 g, ProteinContent 16.9 g, SaturatedFatContent 2.3 g, SodiumContent 762.4 mg, SugarContent 11.3 g

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