Crunchy Fish Tacos recipe

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Ingredients

9 each Old El Paso® taco shells
2 teaspoons Old El Paso® taco seasoning mix
1 pound tilapia fillets
8 (6 inch) Old El Paso® flour tortillas for soft tacos & fajitas
1 cup pico de gallo salsa
½ cup sour cream

Nutrition Info

470.7 calories
carbohydrate: 47.6 g
cholesterol: 54.2 mg
fat: 17.5 g
fiber: 2.8 g
protein: 30.7 g
saturatedFat: 6.2 g
servingSize: -
sodium: 1067.3 mg
sugar: 3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat oven to 425 degrees F. Line cookie sheet with foil.

  2. Place taco shells in 1-gallon resealable food-storage plastic bag. Seal bag, crush shells with rolling pin. Add taco seasoning mix, shake until well mixed.

  3. Cut tilapia fillets into 3x1-inch pieces. Add fillet pieces to bag, pressing crumbs onto pieces to coat. Place on cookie sheet. Bake 15 minutes, turning halfway through bake time. Place 2 pieces on each tortilla. Add toppings. Roll up tortillas.

Recipe Yield

8 tacos

Recipe Note

The fish in these tacos get their amazing crunch from Old El Paso® taco shells.

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