1 (8 to 10 ounce) package frozen breaded or battered fish fillets
1/4 teaspoon chili powder
1 (4.6 ounce) package Old El Paso TacoShells
1 medium avocado
2 cups creamy coleslaw (premade and purchased from a deli)
1/2 cup Old El Paso Thick n Chunky Salsa
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.
12 tacos; 6 servings. You can join Unsolved Mysteries and post your own mysteries or
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