Quick Fish Tacos Recipe

Ingredients

1

(8 to 10-oz.) pkg. frozen breaded or battered fish fillets

1/4

teaspoon chili powder

1

box (4.6 oz) Old El Paso™ Crunchy Taco Shells (12 Count)

1

medium avocado

1

pint (2 cups) creamy coleslaw (from deli)

1/2

cup Old El Paso™ Thick ’n Chunky salsa

Preparation

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.

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