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Crunchy Fish Tacos

Crunchy Fish Tacos

  • Prep

    15 m
  • Ready In

    30 m
Old El Paso(R)

Old El Paso®

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 471 kcal
  • 24%
  • Fat:
  • 17.5 g
  • 27%
  • Carbs:
  • 47.6g
  • 15%
  • Protein:
  • 30.7 g
  • 61%
  • Cholesterol:
  • 54 mg
  • 18%
  • Sodium:
  • 1067 mg
  • 43%

Based on a 2,000 calorie diet

Directions

  1. Heat oven to 425 degrees 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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Reviews

rsmom
36

rsmom

1/25/2013

just made this. is easy, fast & very yummy. no fat, just fish, no fishy taste or smell. my husband who isnt a big fan of fish like this so much. said is a keeper. so into the box it went. i think that any type of fish can be used. side note-i used my own homemade taco seasoning.

SamIAm
17

SamIAm

3/3/2013

This was quick and easy. I did make a few changes… I used tortilla chips instead of taco shells and I also use a homemade taco seasoning. I dipped my tilapia in flour, then egg before I coated it with the chip and seasoning mixture. It makes a better crust that way. I also topped my taco with fresh sliced avocado, tomato and red cabbage (the tacos needed a little color).

bibbychini
7

bibbychini

2/26/2013

Easy to make!

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