SOFT AND CRUNCHY FISH TACOS

Soft and Crunchy Fish Tacos image

Looking for a soft, crunchy Mexican dinner using Old El Paso® flour tortillas and taco shells? Then check out these spicy fish and broccoli sandwiches flavored with vinaigrette dressing ready in 20 minutes.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 20m

Yield 4

Number Of Ingredients 10

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Ingredients

8 Old El Paso™ flour tortillas for soft tacos & fajitas (6 inch; from 8.2-oz package)
8 Old El Paso™ taco shells (from 4.6-oz package)
1 bag (12 oz) broccoli slaw mix (about 4 cups)
1/3 cup light lime vinaigrette dressing or vinaigrette dressing
1/4 cup chopped fresh cilantro
1 package (1 oz) Old El Paso™ taco seasoning mix
4 tilapia or other mild-flavored, medium-firm fish fillets (about 1 lb)
1 tablespoon vegetable oil
1 cup prepared guacamole
1 cup crumbled cotija or feta cheese, if desired

Steps:

Heat tortillas and taco shells as directed on package. In medium bowl, toss broccoli slaw mix, dressing and cilantro; set aside.
In shallow dish, place taco seasoning. Coat both sides of fish with taco seasoning. In 12-inch nonstick skillet, heat oil over medium-high heat. Cook fish in oil 6 minutes, turning once, or until fish flakes easily with fork. Divide fish into 8 pieces.
Spread each flour tortilla with 2 tablespoons guacamole. Place hard taco shell on center of flour tortilla. Using slotted spoon, spoon about 1/4 cup slaw into each hard taco shell. Place 1 fish piece over slaw in each taco shell. Gently fold tortilla sides up to match taco shell sides. Top with 1 tablespoon cheese.

Nutrition Facts : Calories 530, Carbohydrate 54 g, Cholesterol 60 mg, Fat 2 1/2, Fiber 5 g, Protein 29 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 1630 mg, Sugar 5 g, TransFat 2 g