Fish Tacos
- Ready In:
- 15mins
- Ingredients:
- 5
- Serves:
-
4
ingredients
- 16 frozen fish sticks (fingers)
- 8 medium taco shells
- 2⁄3 cup condensed cheddar cheese soup, divided
- 1⁄2 cup canned diced tomato, drained with jalapenos
- 1 cup shredded lettuce
directions
- Preheat oven to 450°F Put fish sticks on a sheet pan and bake until crisp, about 12 minutes. Two minutes before fish sticks are done, arrange taco shells on tray, place in the oven, and heat through.
- To assemble tacos: Spoon 2 teaspoons cheddar cheese soup into the bottom of each taco shell. Put 2 fish fingers in each taco shell and top with 2 more teaspoons cheese soup, 1 tablespoon diced tomatoes, and a small portion of shredded lettuce.
-
Nutritional Information Per Serving:
- Calories 320; Total fat 17g; Saturated fat 4g; Cholesterol 30mg; Sodium 770mg; Carbohydrate 33g; Fiber 4g; Protein 10g; Vitamin A 25%DV*; Vitamin C 8%DV; Calcium 10%DV; Iron 10%DV.
- *Daily Value.
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