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Fish Tacos

Fish tacos are a lower-calorie way to enjoy a favorite Mexican dish - and the whole family will love them. Preparation is streamlined by using convenient canned condiments and frozen fish sticks, and because all of the cooking is done in the oven, there's no need to stand over a stove waiting for meat to brown.

Recipe by Canned Food Alliance
Tags
latin, mexican, texmex, lunch, nut free, main-dish, cinco de mayo

Ingredients

  • 16 frozen fish sticks (fingers)
  • 8 medium taco shells
  • 2/3 cup condensed cheddar cheese soup
  • 1/2 cup canned, diced tomatoes with jalapenos, drained
  • 1 cup shredded lettuce

Preparation

  1. Preheat oven to 450°F.
  2. Put fish sticks on a sheet pan and bake until crisp, about 12 minutes.
  3. Two minutes before fish sticks are done, arrange taco shells on tray, place in the oven, and heat through.
  4. Spoon 2 teaspoons cheddar cheese soup into the bottom of each taco shell.
  5. 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.