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  1. Heat oven to 425° F. Line cookie sheet with foil
  2. Place taco shells in a one-gallon resealable food-storage bag. Seal bag; crush shells with rolling pin. Add taco seasoning mix; shake until well mixed.
  3. Cut fresh or thawed frozen tilapia fillets into 3×1-inch pieces. Add fillet pieces to bag, pressing crumbs onto pieces to coat. Place on cookie sheet.
  4. Bake for 15 minutes, turning halfway through bake time.
  5. While the tilapia bakes, make the avocado crema by adding the avocado, crema, chipotle peppers, cilantro, lime juice and salt to a small food processor or blender. Pulse until a thick, smooth dressing forms. Alternatively, you can mash all ingredients in a bowl with a fork and stir until smooth. Transfer to a medium bowl and refrigerate until ready to serve.
  6. After 15 minutes, or until crispy, take fillets out of oven. Spread out the flour tortillas and add a scoop of cabbage on each. Lay two pieces of tilapia on top of each tortilla.
  7. Drizzle avocado crema over the tacos with a spoon and add any of your favorite toppings!
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