Fish Tacos

Serves 4

Active Time: 8 Minutes

Total time: 30 Minutes


  • 4 Cups Coleslaw Mix (from a bag)
  • ½ Cup Thinly Sliced Red Onion
  • ¼ Cup Light Mayonnaise
  • 1 Tsp. Grated Lime Zest
  • 3 TBSP Fresh Lime Juice
  • 2 Tsp. Granulated Sugar
  • 6 Frozen Beer Battered Fish Fillets (usually in boxes of 10)
  • 8 Corn Tortilla Shells
  1. Toss coleslaw mix, onion, mayonnaise, lime zest, juice, and sugar in a bowl.  Leave at room temperature.
  2. Heat oven to 375°F.  Line a rimmed baking sheet with foil for easy cleanup.
  3. Place frozen fish fillets at one end of pan.  Bat 25 minutes.  Place tortilla shells at other end.  Bake 4 minutes, or until shells are warm and fish is cooked though.
  4. Place fish in medium bowl and break into chunks with a fork.
  5. Spoon into tortilla shells; top with coleslaw


Don’t use beer battered fish fillets.  I would suggest using some white fish that is not breaded, like Tilapia. You may need to use more of an un-breaded fish in order to make up for the lack of bread chunks.  The bread portion of the fish takes away from the actual fish taco taste.

The tacos needed a little something to them when we followed the recipe above.  I would suggest using a green salsa or something else to add a spicy kick.  I used Sriracha Sauce and it was delish!

Vegetarian Version:

Don’t use fish in the tacos at all.  Instead warm a tortilla up with some cheese (I suggest pepper jack for a little kick).  Put the coleslaw on top & add your salsa.  Enjoy!

This recipe was adapted from a recipe found in Women’s Day Magazine.

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