3 (6 inch) flour tortillas
1 (10 oz.) pkg. frozen mixed Mexican-style vegetables
1 (10 3/4 oz.) can cream of mushroom soup
1 (8 oz.) pkg. frozen salad-style crab-flavored fish (thawed)

For tortilla shells, wrap flour tortillas in foil and heat in a 350 degree oven for 10 minutes. Fit each tortilla into a greased 10 ounce custard cup. Place on a baking sheet. Bake for 12 to 15 minutes or until light brown. Transfer tortilla cups to 3 servings plates.

Cook vegetables as according to package instructions. Stir in mushroom soup. Gently stir fish into mixture. Heat thoroughly. Spoon the mixture into the shells. Makes 3 servings.