Crunchy Fish Tacos Recipe

Recipesfull introduces to you: Cinco de Mayo Recipes. (Crunchy Fish Tacos Recipe). The fish in these tacos get their amazing crunch from Old El Paso® taco shells.

Brief

Prep 15 mins

Additional: 15 mins

Total: 30 mins

Servings: 4

Yield: 8 tacos

Crunchy Fish Tacos Recipe

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

A Fantastic Margarita

World Cuisine

Directions

Step 1

Heat oven to 425 degrees F. Line cookie sheet with foil.

Step 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.

Step 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.

Nutritional Information

Crunchy Fish Tacos Recipe

Servings Per Recipe:4

Calories: 470.7

% Daily Value *

Protein: 30.7g 61%

Carbohydrates: 47.6g 15%

Dietary Fiber: 2.8g 11%

Sugars: 3g

Fat: 17.5g 27%

Saturated Fat: 6.2g 31%

Cholesterol: 54.2mg 18%

Vitamin A Iu: 477.1IU 10%

Niacin Equivalents: 5.1mg 39%

Vitamin B6: 0.5mg 33%

Vitamin C: 2.9mg 5%

Folate: 11.1mcg 3%

Calcium: 86.2mg 9%

Iron: 0.5mg 3%

Magnesium: 45.6mg 16%

Potassium: 695.7mg 20%

Sodium: 1067.3mg 43%

Thiamin: 0.1mg 8%

Calories From Fat: 157.5

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.