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.
Yummmmmmmmyyy! and quick/easy! A+
Very tasty and quick to prepare, i received rave reviews this evening from my teenage son and husband
This made some great fish tacos. For the 2lbs of Tilapia we had, probably used close to 2 TABLEspoons of (homemade/not salty) taco seasoning. We don't like the packaged taco seasonings, as they are usually MUCH too salty for our taste. For the coating, used a mixture of crushed tortilla and Dorito chips (had on hand/needed to use up). We did need to dip the fish strips in beaten egg first to get the crushed chips to stick; our fish was not wet enough on its own to get the crumbs to stick.
* 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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