Recipe by Old El Paso®
"The fish in these tacos get their amazing crunch from Old El Paso® taco shells."
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Old El Paso® taco shells
Old El Paso® taco seasoning mix
8 (6 inch)
Old El Paso® flour tortillas for soft tacos & fajitas
pico de gallo salsa
just made this. is easy, fast & very yummy. no fat, just fish, no fishy taste or smell. my husband who isnt a big fan of fish like this so much. said is a keeper. so into the box it went. i think that any type of fish can be used. side note-i used my own homemade taco seasoning.
It was okay but the taco shells and taco seasoning mix completely overwhelmed the flavor of the fish.
This was quick and easy. I did make a few changes… I used tortilla chips instead of taco shells and I also use a homemade taco seasoning. I dipped my tilapia in flour, then egg before I coated it with the chip and seasoning mixture. It makes a better crust that way. I also topped my taco with fresh sliced avocado, tomato and red cabbage (the tacos needed a little color).
Easy to make!
I just made these, very good. Need to figure a better coating process, egg batter, water, milk, just to make the taco chips stick to the fish.
Loved this recipe. I would spray the foil as my tacos stuck. I used salmon and the lime tortilla chips. Very good. Cooking time was good. I put homemade guacamole, lettuce, tomato, mozzarella cheese and onion in my taco. Very good. Served it with Mexican rice. Will make this again. Thanks for the idea.
Yummmmmmmmyyy! and quick/easy! A+
Very simple! Best of all, this recipe allows you just how simple baked fish tacos can be and allows you to tweak and make it yours. For my first try I covered the fish with flour, dipped it in egg and used crushed tortilla chips for the crust. I chopped onions, tomatoes, used queso fresco for the cheese and cilantro wrapped in a fresh corn tortilla.
* Percent Daily Values are based on a 2,000 calorie diet.
Crunchy Fish Tacos
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 158
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