ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Crunchy Fish Tacos

Prep time 15 mins
Start to Finish time 30 mins
Yield 4 servings (2 tacos each)
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 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)
  • Toppings
  • 1 cup pico de gallo salsa
  • 1/2 cup sour cream

How to Make It

  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.