Quick Fish Tacos
This recipe offers a quick and easy way to assemble delicious fish tacos using readily available ingredients. Featuring crispy breaded fish fillets, creamy coleslaw, fresh avocado, and a zesty salsa, it's perfect for a fast weeknight meal. Simply cook the fish, prepare the toppings, and layer everything into crunchy taco shells for a satisfying and flavorful dish in minutes.
Equipment
- 1 Baking Sheet For cooking the frozen fish fillets.
- 1 Paring Knife For preparing the avocado.
- 1 Cutting Board For dicing the avocado.
- 1 Tongs For handling hot fish.
- 1 Small Bowl For holding diced avocado or optional chili powder.
Ingredients
Main
- 1 8 to 10-oz. pkg. frozen breaded or battered fish fillets
- 1/4 teaspoon chili powder
- 1 box 4.6 oz Old El Paso™ Crunchy Taco Shells (12 Count)
- 1 medium avocado
- 1 pint 2 cups creamy coleslaw (from deli)
- 1/2 cup Old El Paso™ Thick 'n Chunky salsa
Instructions
- Preheat your oven according to the frozen fish fillet package directions.
- Place the frozen breaded or battered fish fillets on a baking sheet and bake as directed until golden brown and crispy.
- While the fish bakes, prepare the avocado: carefully cut it in half, remove the pit, scoop out the flesh, and dice it.
- Lightly warm the Old El Paso™ Crunchy Taco Shells in the oven as per package instructions to ensure they are crisp.
- Once cooked, remove the fish from the oven. For extra flavor, you can lightly sprinkle the chili powder over the cooked fish, or break the fillets into smaller, taco-friendly pieces.
- To assemble, spoon a base layer of creamy coleslaw into each warmed taco shell.
- Top the coleslaw with pieces of the cooked fish.
- Add a portion of the diced avocado to each taco.
- Finish with a generous spoonful of Old El Paso™ Thick 'n Chunky salsa.
- Serve immediately while the fish is warm and the shells are crunchy.
Notes
For optimal crispness, consider using an air fryer for the frozen fish fillets if available; otherwise, ensure your oven is preheated to the recommended temperature for a golden-brown finish. Warm the taco shells just before serving to maintain their crunch and prevent them from becoming stale. When preparing the avocado, ensure it's ripe but firm enough to dice cleanly. A squeeze of fresh lime juice on the avocado not only prevents browning but also brightens the overall flavor profile of the tacos. While the recipe calls for store-bought coleslaw, a quick addition of a splash of apple cider vinegar or a pinch of sugar can balance its creaminess. Don't skip the chili powder; a light dusting on the cooked fish enhances its savory notes. For an elevated experience, consider adding fresh cilantro and a squeeze of lime to each taco upon serving.