Crunchy Seaweed Tacos Recipes

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CRUNCHY FISH TACOS



Crunchy Fish Tacos image

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

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

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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