Julie's Journal

Here’s another great recipe from the General Mills Table Talk event that we cooked in the Betty Crocker Kitchen. These were so yummy with the cole slaw, and really close to the authentic ones we get in the Mexican restaurants.

Maria (SavingQueen), Elizabeth (Busy Mom), Lindsay (Suburban Turmoil), and Gina (The Clan McLeod)

Easy Fish Tacos
Prep Time: 10 Min
Start to Finish: 50 Min

Ingredients

• 1 package (10 to 12 oz) breaded or battered fish fillets (6 fillets)
• 1 box (4.6 oz) Old El Paso® taco shells (12 shells)
• 1/2 cup mayonnaise or salad dressing
• 1 package (1 oz) Old El Paso® taco seasoning mix (any variety)
• 6 cups coleslaw mix (from 16-oz bag)
• Old El Paso® taco sauce, if desired

1. Bake fish fillets as directed on package. Cut each fillet into bite-size pieces.
2. Heat taco shells in oven as directed on box.
3. In medium bowl, mix mayonnaise and seasoning mix; stir in coleslaw mix. Let stand 5 minutes. Fill shells with fish pieces and coleslaw mixture; top with taco sauce.

Nutrition Information:
6 servings (2 tacos each)
High Altitude (3500-6500 ft): No change.
1 Serving (2 Tacos): Calories 300 (Calories from Fat 160)
Total Fat 17g (Saturated Fat 3g, Trans Fat 3g)
Cholesterol 15mg; Sodium 1000mg
Total Carbohydrate 30g (Dietary Fiber 2g, Sugars 6g)
Protein 7g
% Daily Value: Vitamin A 20%; Vitamin C 45%; Calcium 8%; Iron 4%
Exchanges: 1 Starch, 1/2 Other Carbohydrate, 1 Vegetable, 1/2 Medium-Fat Meat, 3 Fat
Carbohydrate Choices: 2