Fish tacos are a nice twist on a Tex Mex Classic. You could use any leftover coleslaw in this simple recipe if you'd like.
Prep Time: 25 minutes
Cook Time: 10 minutes
Ingredients:
- 12 taco shells
- 2 cups cabbage coleslaw 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:
Heat taco shells according to package directions. Combine coleslaw blend, ranch salad dressing, and chilies in medium bowl and toss to combine; set aside.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 coleslaw mixture. 6 servings
