Crunchy Fish Tacos5 Reviews
- Prep: 15 min
- Ready In: 30 min
“The fish in these tacos get their amazing crunch from Old El Paso® taco shells.” - by Old El Paso®
Original recipe yields 8 tacos
- Heat oven to 425 degrees F. Line cookie sheet with foil.
- 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.
- 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.
Amount Per Serving (4 total)
- 471 cal
- 17.5 g
- 47.6 g
Based on a 2,000 calorie diet
Reviews (5)Rate This Recipe
"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..." See more any type of fish can be used. side note-i used my own homemade taco seasoning."
"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 wi..." See moreth 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)."
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