Crispy Baked Tilapia Fish Tacos

These Crispy Baked Tilapia Fish Tacos are everything—tender, flaky oven-baked breaded tilpaia fish, tucked into warm corn tortillas and topped with the easiest two-ingredient fish taco sauce. So much flavor in every bite!

Course Main Course

Cuisine Mexican

Keyword Baked Fish Tacos, baked tilapia tacos, crispy baked fish tacos, panko crusted fish tacos

Prep Time 30

Cook Time 25

Total Time 55

Servings tacos

Calories 260kcal

Author Maria Doss

Ingredients

For the fish

1 ½ cups panko bread crumbs
1 tablespoon vegetable oil
2 large tilapia fillets, pat dry
1 egg, lightly beaten
¼ cup cornstarch
1 teaspoon chili powder
1 teaspoon garlic powder
½ teaspoon paprika
½ teaspoon salt

For the taco sauce

1 cup salsa drained if watery
¼ to ½ cup mayonnaise
1 to 2 pinches salt

For the slaw

¼ small head of cabbage thinly sliced
½ cup chopped cilantro
¼ small red onion
½ jalapeños, thinly sliced (remove seeds if needed)
2 teaspoons lemon juice

For the rest

8 corn tortillas
Cotija cheese or queso fresco optional
pickled red onions optional

Instructions

For the fish

Toast panko. Add 1 tablespoon oil and 1 ½ cups panko breadcrumbs to a skillet over medium-high heat. Cook, stirring constantly, until the breadcrumbs turn deep golden and crispy. Transfer to a shallow plate and let cool slightly.
Prep. Preheat the oven to 375° F. Spray a large baking sheet with cooking spray and set aside.
Make batter. Add 1 egg, ¼ cup cornstarch, 1 teaspoon chili powder, 1 teaspoon garlic powder, ½ teaspoon paprika and ½ teaspoon salt to a large dish. Whisk until combined.
Toss fish. Cut the tilapia fillets into 1-inch-thick sticks. Add them to the batter and gently toss until evenly coated on all sides.
Dredge and bake. Work with one piece of fish at a time, coat it in the toasted breadcrumbs, gently pressing them on so the fish is coated all over. Place on the prepared baking sheet and repeat with the remaining fish. Bake for 11 to 15 minutes, or until cooked through.

For the rest

Make sauce. In a bowl, add 1 cup salsa (drain slightly if watery), ¼ cup mayonnaise, and a pinch of salt. Stir until smooth. Taste and add more salt if needed, or a little more mayonnaise for a creamier sauce.
Make slaw. Add the cabbage, red onion, cilantro, jalapeno, lemon juice with a pinch of salt into a bowl. Give a toss.
Warm tortillas. Warm the tortillas in the microwave, in a skillet or over an open flame.
Assemble. Place some slaw on a tortilla, then top with the fish, breaking it into smaller pieces if needed. Drizzle with the sauce and, if desired, finish with cotija or queso fresco and pickled onions. Enjoy!

Notes

Salsa: Be sure to use a salsa you truly enjoy! I personally love a spicy salsa, but feel free to go with a medium salsa if that’s more your style. Both fresh salsa from the refrigerated section or your favorite jarred variety will work perfectly.

Nutrition