All Recipes

Mini Fish Taco Bowls

30 Mins
Butter Bread
Made With
Butter Bread


12 Frozen Fully Cooked Breaded Fish Tenders

1 1/2 Cups Coleslaw Mix

2 Tablespoons Cilantro-Lime Dressing

1 Tablespoon Fresh Cilantro, chopped

1/2 Cup Mayonnaise

1 Teaspoon Taco Seasoning

1 Teaspoon Fresh Lime Juice

12 Slices Martin’s Old-Fashioned Real Butter Bread

4 Cherry Tomatoes, sliced

Lime Wedges, for garnish

Serves: 6


Step 1

Bake fish tenders according to package instructions.

Step 2

Meanwhile, in medium bowl, stir together coleslaw mix, cilantro-lime dressing, and fresh cilantro.

Step 3

In a small bowl, mix together mayonnaise, taco seasoning, and lime juice.

Step 4

With a round cookie cutter or rim of a cup, cut out a 2-3 inch circle from each slice of bread. Set aside crusts for another use. Using a rolling pin, gently roll each bread circle until slightly flattened. Arrange flattened bread circles into the cups of a regular sized muffin tin. Add to oven along with fish tenders and bake for 5-6 minutes or until lightly toasted and golden brown.

Step 5

Fill each toasted bread bowl with a baked fish tender (sliced in half, if necessary), a heaping tablespoon of prepared coleslaw, and a slice of tomato. Top with seasoned mayonnaise and serve, garnished with lime wedges.

Recipe adapted from: