Quick Fish Tacos

By Addie

A favorite in California beach towns, fish tacos are a perfect quick meal, here made super-fast with frozen fillets topped with prepared coleslaw and salsa. This makes a quick supper and the recipe is pretty kid-friendly.

Ingredients

• # 1 (8 to 10-oz.) pkg. frozen breaded OR
• # 1 (8 to 10-oz.) battered fish fillets
• # 1/4 teaspoon chili powder
• # 1 (4.6-oz.) pkg. Taco Shells
• # 1 medium avocado
• # 1 pint creamy coleslaw (from deli)
• # 1/2 cup salsa

Preparation

Step 1

Directions:



Heat oven as directed on fish fillet package. Place fish fillets on ungreased cookie sheet; sprinkle with chili powder. Bake as directed.

Remove fish from oven. Heat taco shells as directed on package. Meanwhile, remove pit and peel from avocado; cut avocado into small cubes. Cut warm fish into bite-sized pieces.

To serve, spoon heaping tablespoon coleslaw into each warm taco shell. Top each with fish, avocado and salsa.