- 23 minutes
- 6-8 minutes
What better way to appreciate fresh white fish fillets than to rub than with taco seasoning, top them with a homemade coleslaw mix and diced tomatoes, and serve them on warm, crispy taco shells for spicy fish tacos all of your guests will be raving about.
- Sprinkle the taco seasoning mix evenly across both sides of fish fillets. Heat oil in 12-inch skillet until hot. Cook fish for 6 to 8 minutes over medium heat, flipping once, until fish flakes easily using a fork. Divide into bite-size pieces.
- While the fish cooks, follow package directions to heat taco shells.
- Combine yogurt, lime peel, lime juice, sugar and salt. Stir in coleslaw mix, cilantro and jalapeño in a large bowl. Allow to stand for 5 minutes.
- Add slightly less than 1/4 cup fish and 1/4 cup coleslaw mixture into each taco shell and then top each with about 1 tablespoon diced tomato.