Fish Tacos

• 16 frozen fish sticks (fingers)
• 8 medium taco shells
• 23 cup condensed cheddar cheese soup, divided
• 12 cup canned diced tomato, drained with jalapenos
• 1 cup shredded lettuce

1. Preheat oven to 450F Put fish sticks on a sheet pan and bake until crisp, about 12 minutes.
2. Two minutes before fish sticks are done, arrange taco shells on tray, place in the oven, and heat through.
3. To assemble tacos: Spoon 2 teaspoons cheddar cheese soup into the bottom of each taco shell.
4. 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.
5. Nutritional Information Per Serving:
6. 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.
7. *Daily Value.

fingers, taco, cheddar cheese soup, tomato, shredded lettuce

Taken from www.food.com/recipe/fish-tacos-394451 (may not work)