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5
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Fish Finger Tacos
Fish Finger Tacos: These breaded fish tacos are made using cheese, coleslaw mix and a delicious dressing! Feel free to use your favorite breaded fish instead of fish fingers too!
Prep Time
15
minutes
mins
Cook Time
20
minutes
mins
Total Time
35
minutes
mins
Course:
Main Course
Cuisine:
American
Servings:
4
tacos
Calories:
289
kcal
Author:
Jessica Burgess
Ingredients
4
tortillas
12
pieces
breaded fish fingers
cooked (or preferred style of fish)
4
Tablespoons
hummus
any flavor
4
Tablespoons
shredded cheese
2
cups
coleslaw
1/2
cup
cilantro-avocado dressing
I used Bolthouse Farms dressing, found in the cold section of the grocery store.
Instructions
First, mix together the coleslaw shreds with the cilantro-avocado dressing. Set aside.
If using frozen fish, cook according to package directions.
Cut up the fish into small pieces. Set aside.
Using a tablespoon of hummus for each, spread the hummus down the middle of each tortilla.
Top with fish, shredded cheese, and coleslaw. Serve.
Nutrition
Serving:
1
taco
|
Calories:
289
kcal
|
Carbohydrates:
27
g
|
Protein:
7
g
|
Fat:
17
g
|
Saturated Fat:
4
g
|
Cholesterol:
20
mg
|
Sodium:
580
mg
|
Potassium:
148
mg
|
Fiber:
2
g
|
Sugar:
8
g
|
Vitamin A:
155
IU
|
Vitamin C:
12.8
mg
|
Calcium:
130
mg
|
Iron:
1.6
mg