Soft and Crunchy Fish Tacos

Name: Soft and Crunchy Fish Tacos
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Mexican
Ingredients: 340 grams bag broccoli slaw mix (about 4 cups); 237 milliliters crumbled cotija or feta cheese, if desired; 8 6-inchs Old El flour tortillas for soft tacos & fajitas (6 inch; from 8.2-oz package); 59 milliliters chopped fresh cilantro; 237 milliliters prepared guacamole; 28 grams package Old El taco seasoning mix; 8 Old El taco shells (from 4.6-oz package); 454 grams tilapia or other mild-flavored, medium-firm fish fillets (about; 1 Tbsp vegetable oil; 79 milliliters light lime vinaigrette dressing or vinaigrette dressing

Soft and Crunchy Fish Tacos

Need a pescatarian main course? Soft and Crunchy Fish Tacos could be an outstanding recipe to try. This recipe serves 4. One portion of this dish contains approximately 38g of protein, 42g of fat, and a total of 763 calories. This recipe is typical of Mexican cuisine. From preparation to the plate, this recipe takes approximately 20 minutes. A mixture of cilantro, vinaigrette dressing, vegetable oil, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the vegetable oil you could follow this main course with the Blueberry Coffee Cake #SundaySupper as a dessert.

Instructions

Heat tortillas and taco shells as directed on package. In medium bowl, toss broccoli slaw mix, dressing and cilantro; set aside.

Ingredients you will need

Broccoli Coleslaw Mix

Taco Shells

Tortilla

Cilantro

Equipment you will use

Bowl

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.

Ingredients you will need

Taco Seasoning Mix

Fish

Cooking Oil

Equipment you will use

Frying Pan

Spread each flour tortilla with 2 tablespoons guacamole.

Ingredients you will need

Flour Tortilla

Guacamole

Spread

Place hard taco shell on center of flour tortilla. Using slotted spoon, spoon about 1/4 cup slaw into each hard taco shell.

Ingredients you will need

Flour Tortilla

Equipment you will use

Slotted Spoon

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.

Ingredients you will need

Tortilla

Cheese

Fish

Equipment

Bowl

Frying Pan

Slotted Spoon

Ingredients

Servings:

340grams

bag broccoli slaw mix (about 4 cups)237milliliters

crumbled cotija or feta cheese, if desired 86-inchs

Old El flour tortillas for soft tacos & fajitas (6 inch; from 8.2-oz package)59milliliters

chopped fresh cilantro 237milliliters

prepared guacamole 28grams

package Old El taco seasoning mix 8

Old El taco shells (from 4.6-oz package)454grams

tilapia or other mild-flavored, medium-firm fish fillets (about 1Tbsp

vegetable oil 79milliliters

light lime vinaigrette dressing or vinaigrette dressing

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican on the menu? Try pairing with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. One wine you could try is Concha y Toro Marques de Casa Concha Pinot Noir. It has 4.6 out of 5 stars and a bottle costs about 26 dollars.