Asian Fish Tacos

Every day IS Taco Tues­day!

MORE FOODS!

More Foods

  • ¡El Pesca­dos!
  • 1 box (7.6 oz.) bread­ed fish fil­lets (4)
  • ¡El Tacos!
  • 8 taco shells
  • ¡La Ensal­a­da de Col!
  • 8 oz. Chi­nese cab­bage, shred­ded (4 cup )
  • 12 cup thin­ly sliced red radish­es
  • 13 cup cilantro, fine­ly chopped
  • 14 cup red onion, fine­ly chopped
  • 1 tbsp. each:
    • Veg­etable oil
    • Lme juice
    • Rice vine­gar
    • Soy sauce
  • 1 tsp. each:
    • Minced gar­lic
    • Fresh gin­ger

Pre­heat oven to 400°.

Bake fish on foil-lined tray for 25 min­utes, turn­ing fish once. Place taco shells at one end of tray and bake 4 min­utes more.

Mean­while, toss slaw ingre­di­ents togeth­er. Mix to coat.

Break fish into small­er pieces with a fork. Spoon onto taco shells and top with slaw.