Crunchy Fish Tacos - cooking recipe

Ingredients

Fish Tacos:
9 Old El Paso(R) taco shells
2 teaspoons Old El Paso(R) taco seasoning mix
1 pound tilapia fillets
8 (6 inch) Old El Paso(R) flour tortillas for soft tacos & fajitas
Toppings:
1 cup pico de gallo salsa
1/2 cup sour cream

Preparation

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.