Crunchy Fish Tacos

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

  • 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

  • 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.

Expert Tips

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

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
410
(
Calories from Fat
160),
% Daily Value
Total Fat
18g
18%
(Saturated Fat
7g,
7%
Trans Fat
1 1/2g
1 1/2%
),
Cholesterol
65mg
65%;
Sodium
930mg
930%;
Total Carbohydrate
44g
44%
(Dietary Fiber
2g
2%
  Sugars
3g
3%
),
Protein
20g
20%
;
% Daily Value*:
Vitamin A
10%;
Vitamin C
10%;
Calcium
15%;
Iron
10%;
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.