CRUNCHY FISH TACOS
The fish in these tacos get their amazing crunch from Old El Paso® taco shells.
Provided by Old El Paso
Categories Trusted Brands: Recipes and Tips Old El Paso®
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- 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.
Nutrition Facts : Calories 470.7 calories, Carbohydrate 47.6 g, Cholesterol 54.2 mg, Fat 17.5 g, Fiber 2.8 g, Protein 30.7 g, SaturatedFat 6.2 g, Sodium 1067.3 mg, Sugar 3 g
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Kaleah Morrison
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Muzammil Kachi
[email protected]These tacos were so good! The fish was crispy and the slaw was creamy. I would highly recommend this recipe.
Hafiza Aneesa Khaliq
[email protected]The fish tacos were easy to make and tasted great! I used tilapia and it was perfect.
Cosmas Mbogo
[email protected]These fish tacos were amazing! The fish was cooked perfectly and the slaw was delicious. I will definitely be making these again.