Crunchy Fish Tacos

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

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Prep Time 15 min
Total Time 30 min
Servings 4

Ingredients

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

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Directions

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.