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Crunchy Fish Tacos
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Prep Time:
15 minutes
Total Time:
30 minutes
Crispy fish tacos made with Old El Paso™ taco shells for the perfect crunch.
Ingredients:
  • 9 taco shells from 1 box (4.6 oz) Old El Paso™ Crunchy Taco Shells (12 Count)
  • 2 teaspoons from 1 container (6.25 oz) Old El Paso™ Original Taco Seasoning Mix
  • 1 lb tilapia fillets
  • 8 tortillas from 1 package (8.2 oz) Old El Paso™ Flour Tortillas for Soft Tacos and Fajitas (10 Count)
  • 1 cup pico de gallo salsa
  • 1/2 cup sour cream
Instructions:
  • Preheat oven to 425°F and cover a cookie sheet with foil.
  • Place the taco shells in a 1-gallon resealable bag and seal it tightly. Crush the shells using a rolling pin. Add the taco seasoning mix and shake well until everything is thoroughly mixed.
  • Cut the tilapia fillets into 3x1-inch pieces, gently press the crumbs onto the pieces in a bag to coat them evenly. Arrange them on a cookie sheet and bake for 15 minutes, turning them halfway through. Serve two pieces on each tortilla, add your favorite toppings, and roll up the tortillas to enjoy.

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