The fish in these tacos get their amazing crunch from Old El Paso™ taco shells.
Crunchy Fish Tacos
- Prep Time 15 min
- Total 30 min
- Servings 4
- Ingredients 6
Ingredients
Fish Tacos
- 9 taco shells from 1 box (4.6 oz) Old El Paso™ Crunchy Taco Shells (12 Count)
- 2 teaspoons from 1 container (6.25 oz) Old El Paso™ Original Taco Seasoning Mix
- 1 lb tilapia fillets
- 8 tortillas from 1 package (8.2 oz) Old El Paso™ Flour Tortillas for Soft Tacos and Fajitas (10 Count)
Toppings
- 1 cup pico de gallo salsa
- 1/2 cup sour cream
Make With
Old El Paso
Instructions
-
Step1Heat oven to 425°F. Line cookie sheet with foil.
-
Step2Place 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.
-
Step3Cut 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
410
Calories
18g
Total Fat
20g
Protein
44g
Total Carbohydrate
3g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 410
- Calories from Fat
- 160
- Total Fat
- 18g
- 27%
- Saturated Fat
- 7g
- 35%
- Trans Fat
- 1 1/2g
- Cholesterol
- 65mg
- 21%
- Sodium
- 930mg
- 39%
- Potassium
- 290mg
- 8%
- Total Carbohydrate
- 44g
- 15%
- Dietary Fiber
- 2g
- 9%
- Sugars
- 3g
- Protein
- 20g
% Daily Value*:
- Vitamin A
- 10%
- 10%
- Vitamin C
- 10%
- 10%
- Calcium
- 15%
- 15%
- Iron
- 10%
- 10%
Exchanges:
3 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 1 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;Carbohydrate Choice
3Tips from the Betty Crocker Kitchens
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