Build a tasty taco with this Zippy Asian Fish Tacos recipe. Tilapia fillets covered in panko coating are topped with coleslaw for these Asian fish tacos.
What You Need
Original recipe yields 4 servings
1 lb. tilapia fillets, cut crosswise into 1-inch-wide strips
2 Tbsp. reduced-sodium teriyaki sauce
1 pkt. SHAKE ‘N BAKE Seasoned Panko Seasoned Coating Mix
1/2 cup KRAFT Lite Asian Toasted Sesame Dressing
2 Tbsp. KRAFT Real Mayo Mayonnaise
5 cups coleslaw blend (cabbage slaw mix)
1/3 cup PLANTERS Dry Roasted Peanuts, chopped
8 corn tortillas (6 inch), warmed
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Let's Make It
Heat oven to 375°F.
Moisten fish with teriyaki sauce, then coat with coating mix as directed on package.
Place on baking sheet sprayed with cooking spray. Bake 15 to 20 min. or until fish flakes easily with fork.
Mix dressing and mayo until blended. Add to combined coleslaw blend and nuts; mix lightly. Top tortillas with fish and slaw mixture.
Add a few drops Sriracha sauce (hot chili sauce) to slaw before using as directed. Then, top with sliced green onions.
Prepare using your favorite firm white fish.
Substitute MIRACLE WHIP Dressing for the mayo.
Calories From Fat
% Daily Value*
Total Fat 16g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 56g
Dietary Fibers 10g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.