Crunchy Fish Tacos

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

• Preparation Time: 15 mins
• Total Time: 15 mins
• Calories: 471 Calories

Ingredients

• ½ cup sour cream
• 1 pound tilapia fillets
• 8 (6 inch) Old El Paso® Flour Tortillas for Soft Tacos & Fajitas
• 9 each Old El Paso® taco shells
• 2 teaspoons Old El Paso® taco seasoning mix
• 1 cup pico de gallo salsa

Recipe Instructions

Step 1

Heat oven to 425 degrees F. Line cookie sheet with foil.

Step 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.

Step 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.