Spicy Fish and Slaw Tacos:Drogar-Dolar(LBG): 12 taco shells:Drogar-Dolar 2 cups broccoli slaw blend 1/4 cup ranch salad dressing 2 tbs diced green chilies, drained 2 tbs olive oil leftover fish fillets 1 cup salsa 1 cup shredded Monterey Jack cheese Heat taco shells according to package directions. Combine broccoli slaw, ranch salad dressing, and chilies in medium bowl and toss to combine. Set aside.
Heat oil in large nonstick skillet over medium heat. Quickly heat fish for a few minutes, being careful not to over heat or it will be too dry. Cut fish into 1″ strips and serve in heated taco shells with salsa, cheese, and the slaw mixture.