Prep Time: 0 hour, 15 minutes
Cook Time: 10 minutes
Ingredients:
- 12 taco shells
- 2 cups broccoli slaw blend
- 1/4 cup ranch salad dressing
- 2 Tbsp. diced green chilies, drained
- 1/3 cup flour
- 1/2 tsp. salt
- 1/2 tsp. cayenne pepper
- 1/2 tsp. paprika
- 1/4 tsp. pepper
- 2 Tbsp. olive oil
- 1 lb. fish fillets
- 1 cup salsa
- 1 cup shredded Monterey Jack cheese
Preparation:
Combine flour, salt, paprika, and peppers in shallow pan. Heat oil in large nonstick skillet over medium heat. Dip fish fillets in flour mixture, then place in hot oil and cook 10-12 minutes until browned and fish flakes easily when tested with fork, turning once.
Cut fish into 1" strips and serve in heated taco shells with salsa, cheese, and the slaw mixture. 6 servings


