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.
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.
Spread each flour tortilla with 2 tablespoons guacamole.
Place hard taco shell on center of flour tortilla. Using 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.