Crunchy Fish Tacos

Old El Paso®
Crunchy Fish Tacos
The fish in these tacos get their amazing crunch from Old El Paso® taco shells.
4 servings (2 tacos each)


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Fish Tacos
9 Old El Paso® taco shells
2 teaspoons Old El Paso® taco seasoning mix (from 1-oz package)
1 pound tilapia fillets
8 Old El Paso® flour tortillas for soft tacos & fajitas (6 inch)
1 cup pico de gallo salsa
1/2 cup sour cream


Prep: 15 Minutes
Start to Finish: 30 Minutes

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.

Created date

June 2013