Ingredients

• Fish Tacos:
• 9 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
• Toppings:
• 1 cup pico de gallo salsa
• 1/2 cup sour cream

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Instructions

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