Crunchy Fish Tacos

Crunchy Fish Tacos

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


Directions

  1. Heat oven to 425 degrees 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.

03/29/2017
Crunchy Fish Tacos, recipe PT15M PT1H 5 455 calories

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