CRUNCHY FISH TACOS

Crunchy Fish Tacos image

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

Provided by Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 4

Number Of Ingredients 6

Ingredients

9 Old El Paso™ taco shells
2 teaspoons Old El Paso™ taco seasoning mix (from 1-oz package)
1 lb tilapia fillets
8 Old El Paso™ flour tortillas for soft tacos & fajitas (6 inch)
1 cup pico de gallo salsa
1/2 cup sour cream

Steps:

Heat oven to 425°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 410, Carbohydrate 44 g, Cholesterol 65 mg, Fat 3, Fiber 2 g, Protein 20 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 930 mg, Sugar 3 g, TransFat 1 1/2 g