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.
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.