12 crisp taco shells
6 small white pita breads
2 packages frozen fried fish tenders
1 cup prepared guacamole
½ cup sour cream
1 medium red onion, thinly shaved
1 small bag finely shredded cabbage for cole slaw
1 ¼ cups Newman's Own® Parmesan & Roasted Garlic Salad Dressing
Preheat oven to 250 degrees. Stack crisp taco shells and wrap the stack in foil. Divide pita bread in half to make 12 rounds, stack and wrap in foil. Place both of the packages in oven.
Prepare fish tenders according to package directions. In a small bowl, combine guacamole and sour cream, mix well and set aside.
For each taco, place several fish tenders in a warm crisp taco shell and set that into a warm pita half folded around it, add spoonful of guacamole, sour cream, slivers of red onion, a generous pinch of shredded cabbage, and a spoonful of salad dressing. Serve immediately.
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