Soft and Crunchy Fish Tacos

Soft and Crunchy Fish Tacos

8- 6" flour tortillas for soft tacos & fajitas

8 taco shells

1 bag (12 oz) broccoli slaw mix (about 4 cups)

1/3 cup light lime vinaigrette dressing or vinaigrette dressing

1/4 cup chopped fresh cilantro

1 package (1 oz)  taco seasoning mix

4 tilapia or other mild-flavored, medium-firm fish fillets (about 1 lb)

1 tablespoon vegetable oil

1 cup prepared guacamole

1 cup crumbled cotija or feta cheese, if desired


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.

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