Old El Paso Recipe « Crunchy Fish Tacos

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

Ingredients

• 9 each 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
• 1 cup pico de gallo salsa
• ½ cup sour cream

Cooking 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.

Nutrition Facts

• calories470.7
• carbohydrateContent47.6 g
• cholesterolContent54.2 mg
• fatContent17.5 g
• fiberContent2.8 g
• proteinContent30.7 g
• saturatedFatContent6.2 g
• sodiumContent1067.3 mg
• sugarContent3 g