crunchy fish tacos

Ingredients

• Servings: 8
• fish tacos:
• 9 old el paso® taco shells
• 2 teaspoons old el paso® taco seasoning mix
• 1 pound tilapia fillets
• 8 (6 inch) old el paso® flour tortillas for soft tacos & fajitas
• toppings:
• 1 cup pico de gallo salsa
• 1/2 cup sour cream

Recipe

Preparation Time: 15 mins Ready Time: 30 mins


• 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 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.