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Crunchy Fish Tacos

Prep Time: 15 minutes

Cook Time: 15 minutes

Servings: 4

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

Ingredients

  Fish Tacos:

  9 Old El Paso® taco shells

  2 tsp 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

Heat oven to 425°F. Line cookie sheet with foil.

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.

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


Nutritional Information:

Calories 410

Calories from Fat 160

Total Fat 18g 

Saturated Fat 7g 

Trans fat 2g 

Cholesterol 65mg 

Sodium 930mg 

Total Carbohydrate 44g 

Dietary Fiber 2g 

Sugars 3g

Protein 20g