Crunchy Fish Tacos

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

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

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
  • 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    410
    (
    Calories from Fat
    160),
    % Daily Value
    Total Fat
    18g
    18%
    (Saturated Fat
    7g,
    7%
    Trans Fat
    1 1/2g
    1 1/2%
    ),
    Cholesterol
    65mg
    65%;
    Sodium
    930mg
    930%;
    Total Carbohydrate
    44g
    44%
    (Dietary Fiber
    2g
    2%
      Sugars
    3g
    3%
    ),
    Protein
    20g
    20%
    ;
    % Daily Value*:
    Vitamin A
    10%;
    Vitamin C
    10%;
    Calcium
    15%;
    Iron
    10%;
    Exchanges:
    3 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 1 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
    Carbohydrate Choices:
    3
    *Percent Daily Values are based on a 2,000 calorie diet.
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