Crunchy Fish Tacos

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

Old El Paso®

  • Yield: 4 servings (2 tacos each)
  • Prep time: 15 Minutes
  • Start to finish: 30 Minutes


  • 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


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.


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Crunchy Fish Tacos Recipe