| • | Heat taco shells according to the package instructions.
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| • | Take a normal bowl and add coleslaw blend, ranch salad dressing, and chilies.
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| • | Mix well and set up aside.
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| • | Mix flour, paprika, salt, and black pepper in a shallow pan.
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| • | Take a large nonstick skillet and heat up oil in all over normal heat.
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| • | Dip fish fillets in flour mixture, then place in red-hot oil.
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| • | Cook for about 10 to12 minutes until browned and fish flakes easily when examined with fork, turning once.
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| • | Cut the fish into 1 inch strips.
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| • | Serve in heated taco shells with cheese, salsa, and the coleslaw mixture.
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