Menu

Crunchy Fish Tacos

  • Save Recipe
Crunchy Fish Tacos
  • Prep 15 min
  • Total 30 min
  • Servings 4
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to Make?
  • Save
  • Shop
  • Share
  • Keep Screen On
The fish in these tacos get their amazing crunch from Old El Paso® taco shells.
Updated Jul 21, 2013

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
Make With
Make With
Old El Paso

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Make it your own: You can add your own favorite toppings to change things up. These tacos are so versatile!

Nutrition

410 Calories, 18g Total Fat, 20g Protein, 44g Total Carbohydrate, 3g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
410
Calories from Fat
160
Total Fat
18g
27%
Saturated Fat
7g
35%
Trans Fat
1 1/2g
Cholesterol
65mg
21%
Sodium
930mg
39%
Potassium
290mg
8%
Total Carbohydrate
44g
15%
Dietary Fiber
2g
9%
Sugars
3g
Protein
20g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
10%
10%
Calcium
15%
15%
Iron
10%
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 Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
© 2022 ®/TM General Mills All Rights Reserved