Crunchy Fish Tacos

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  • 15 min prep time
  • 30 min total time
  • 6 ingredients
  • 4 servings

Ingredients

Fish Tacos

9
Old El Paso™ taco shells
2
teaspoons 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

Directions

  1. 1 Heat oven to 425°F. Line cookie sheet with foil.
  2. 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. 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.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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