Soft and Crunchy Fish Tacos

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

Soft and Crunchy Fish Tacos
Soft and Crunchy Fish Tacos


8Old El Paso™ flour tortillas for soft tacos & fajitas (6 inch; from 8.2-oz package)8Old El Paso™ taco shells (from 4.6-oz package)1bag (12 oz) broccoli slaw mix (about 4 cups)1/3cup light lime vinaigrette dressing or vinaigrette dressing1/4cup chopped fresh cilantro1package (1 oz) Old El Paso™ taco seasoning mix4tilapia or other mild-flavored, medium-firm fish fillets (about 1 lb)1tablespoon vegetable oil1cup prepared guacamole1cup crumbled cotija or feta cheese, if desired


  • 1Heat tortillas and taco shells as directed on package. In a medium bowl, toss broccoli slaw mix, dressing, and cilantro; set aside.
  • 2In 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 a fork. Divide fish into 8 pieces.
  • 3Spread each flour tortilla with 2 tablespoons guacamole. Place hard taco shell on the center of a flour tortilla. Using a 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.
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