Crispy Baked Tilapia Fish Tacos

These Crispy Baked Tilapia Fish Tacos are everything—tender, flaky oven-baked breaded fish, tucked into warm corn tortillas and topped with the easiest two-ingredient 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

Fish

1 ½ cups panko bread crumbs
1 ½ tablespoons vegetable oil
2 tilapia fillets
1 egg lightly beaten
¼ cup cornstarch
1 teaspoon chili powder
1 teaspoon garlic powder
½ teaspoon paprika
½ teaspoon salt

Fish Taco Sauce

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

Slaw for Fish Tacos

4 cups finely shredded cabbage
½ cup chopped cilantro
½ cup thinly sliced red onion
½ jalapeños, sliced optional
2 teaspoons lemon juice

Addional ingredients, to serve

8 corn tortillas
addional sliced jalapenos
addional chopped cilantro
Cotija cheese or queso fresco optional

Instructions

Bake fish

Toast breadcrumbs Add oil and panko breadcrumbs into a skillet placed over med-high heat and stir continuously until breadcrumbs become deep golden . Transfer into a shallow plate and cool slightly.
Preheat oven to 375 degrees F. Spray a cookie sheet with non-stick cooking spray and set aside.
Whisk egg, cornstarch and chili powder, garlic powder, paprika and salt into a large dish, until combined.
Cut the tilalpia fillets into thick sticks. Add the fish and toss to coat on all sides.
Transfer each piece of fish into the toasted breadcrumbs, gently pressing it on so that the fish is coated on all sides. Place fish on the cookie sheet. Repeat the process with the remaining fish.
Bake for 11-15 minutes or until cooked through. Cool.

Assemble

To make sauce, whisk together salsa, mayonnaise and salt until smooth. Place in the refrigerator until ready to use. (If your salsa is watery, then pour the salsa into a large strainer and let the excess water drain before making the sauce)
👉 Use as much mayo as you need!
To make slaw, toss cabbage, cilantro, onion, jalapeño slices, lemon juice and a dash of salt, until evenly coated.
Warm the tortillas in the microwave or in a skillet.
To serve, Place some slaw on a tortilla, top with some fish (break up pieces to fit) and pour the sauce. Top with some cilantro and jalapeños!

Notes

Use other white fish varieties like cod, mahi mahi, halibut, or snapper.

The breaded fish can be frozen and then quickly defrosted in the air fryer or oven.

Nutrition