Crunchy Fish Tacos

Crunchy Fish Tacos

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

Prep Time

15

Minutes

Total Time

30

Minutes

Makes

4

servings

Fish Tacos
9
Old El Paso® taco shells
2
teaspoons Old El Paso® taco seasoning mix (from 1-oz package)
1
lb tilapia fillets
8
Old El Paso® flour tortillas for soft tacos & fajitas (6 inch)
Toppings
1
cup pico de gallo salsa
1/2
cup sour cream
  1. Heat oven to 425°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.
Makes 4 servings (2 tacos each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Make it your own: You can add your own favorite toppings to change things up. These tacos are so versatile!

Nutrition Information:

1 Serving (1 Serving)
  • Calories 410
    • (Calories from Fat 160),
  • Total Fat 18g
    • (Saturated Fat 7g,
    • Trans Fat 1 1/2g),
  • Cholesterol 65mg;
  • Sodium 930mg;
  • Total Carbohydrate 44g
    • (Dietary Fiber 2g,
    • Sugars 3g),
  • Protein 20g;
Percent Daily Value*:
    Exchanges:
    • 3 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 1 1/2 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 3 Fat;
    Carbohydrate Choices:
    • 3;
    *Percent Daily Values are based on a 2,000 calorie diet.