Fish tacos with slaw is a trendy and exciting taste experience. If you like fish, you will love this!
Ingredients
4 tbsp light mayonnaise
4 tbsp Yoplait® Source® or Creamy Plain Yogurt
2 2 1/2 tsp (12 mL) lime juice
1 tsp (5 mL) honey
1 1 1/2 cups (375 mL) broccoli slaw (found packaged in produce section)
1/2 cup (125 mL) chopped fresh cilantro
1 1 1/2 lb (750 g) codfish, halibut or haddock, cut into pieces (about 1' x 3' size)
1 tbsp (15 mL) vegetable oil
1 lime
1 pkg Old El Paso™ Smart Fiesta?? Reduced Sodium Taco Seasoning Mix
1 pkg (10 count) Old El PasoTM Stand n' Stuff?? Taco Shells or 1 pkg (12 count/6-inch) Old El Paso™ Medium Flour Tortillas
1 ripe avocado, peeled, pitted and sliced
Instructions
Heat oven to 400ºF so it’s fully preheated by the time you’re ready to bake the 1/2 lb codfish.
In a bowl, combine light mayonnaise, source or creamy plain yogurt, 1/2 tsp lime juice and honey until smooth. Stir in 1/2 cups broccoli slaw and chopped fresh cilantro to coat evenly, then refrigerate the slaw mixture until serving so it stays cool and crisp.
Line a baking sheet with parchment paper. Brush both sides of the 1/2 lb codfish with vegetable oil, then squeeze fresh lime over the fish. Sprinkle both sides evenly with pkg Old El Pasoᵀᴹ Smart Fiestaᵀᴹ Reduced Sodium Taco Seasoning Mix. Place the seasoned fish on the lined baking tray and bake at 400ºF for 8 to 10 minutes, or until cooked through and flaky.
Warm tortillas (taco shells or flour tortillas) according to package directions so they’re soft or crisp and piping hot for serving.
To assemble tacos: Place portions of the baked fish in warmed tortillas, top with sliced ripe avocado, then spoon the chilled broccoli slaw mixture over the top. Serve immediately while the fish and tortillas are still warm and the slaw is cool and crisp.
