Tasty Recipes: Crunchy Fish Tacos

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Crunchy Fish Tacos

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

Ingredients :

  • Fish Tacos:
  • 9 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
  • Toppings:
  • 1 cup pico de gallo salsa
  • 1/2 cup sour cream

Instructions :

Prep : 15M Cook : 4M Ready in : 30M
  • Heat oven to 425 degrees F. Line cookie sheet with foil.
  • 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.
  • 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.

Notes :

  • Make it your own: You can add your own favorite toppings to change things up. These tacos are so versatile!

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