Crispy Baked Tilapia Tacos Recipe | KITCHEN @ HOSKINS (2024)

Published: Nov 15, 2019 · Modified: Feb 2, 2024 by Maria Doss · This post may contain affiliate links · Leave a Comment

CRISPY Baked Tilapia Tacos recipe begins with crispy baked panko crusted tilapia that is seasoned with a flavorful blend of Mexican spices and then drizzled with the BEST sauce for fish tacos that sure is revolutionary!

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Crispy Baked Tilapia Tacos Recipe | KITCHEN @ HOSKINS (1)

Today, we are talking tacos.

More precisely, Fish tacos. Not just any fish tacos.

The BEST Baked Tilapia Tacos that is made of

Crispy baked tilapia fish coated with a spicy mixture and then dredged in panko bread crumbs
2-ingredient sauce that is not your traditional fish taco sauce
Shredded cabbage, red onion, cilantro and jalapeños tossed with the same fish taco sauce
Sliced avocado
Charred corn tortilla
Cilantro
Jalapeños

Drizzle sauce all over the baked panko fish fish tacos and THEN, some more sauce.

Crispy Baked Tilapia Tacos Recipe | KITCHEN @ HOSKINS (2)

Team Players :

CRISPY BAKED PANKO CRUSTED FISH

The secret in making the golden, crispy baked fish lies in toasting the breadcrumbs. A regular coating of breadcrumbs doesn’t necessarily develop a golden color but also results in uneven brown and white crumby look. So, panko is first toasted in a skillet with some oil, until golden and crisp. The fish pieces are then coated with this crumb, making them crispier and more browned when baked!!!

Instead of adopting a regular breading method of flour-egg mixture-bread crumb, I’ve come up with a much easier one which involves tossing the fish in a batter and then coating them with breadcrumbs. The crumbs stay intact and forms a lovely crust on the outside.

Crispy Baked Tilapia Tacos Recipe | KITCHEN @ HOSKINS (3)

2. REVOLUTIONARY fish taco sauce.

Traditional sauce for fish tacos are generally made with sour cream, mayo, lime juice, hot sauce and spices.

But, we take a very different approach!!

Drum rule please..... The two ingredients are store bought salsa and mayonnaise!!!

Just whisk salsa, mayonnaise and a pinch of salt to make the most amazing fish taco sauce.

So simple.....So easy.....D-E-L-I-C-I-O-U-S

3. Slaw for fish tacos:

Just your traditional slaw ingredients - cabbage, red onion, cilantro and jalapeños. All tossed with that delicious fish taco sauce.

You may use a bag of coleslawmix instead.

Purple cabbage (mixed in along with the green) will also add lovely color.

Assemble

Step-1: Char corn tortillas over open flame or on a hot cast iron skillet. '

Step-2: Place some slaw

Step-3: Top with crispy baked panko crusted Tilapia

Step-4: Drizzle fish taco sauce

Step-5: Top with avocado, more jalapeños and cilantro

Step-6: More sauce

What to serve with fish tacos?

Spicy Cilantro Lime Rice with Black Beans and Corn

Mexican salad

Chips and Guac

Ice cold margarita

Variations:

Make baked panko Tilapia fish tacos gluten free - Use gluten free panko bread crumbs and gluten free tortillas

Try a different type of fish like cod or snapper.

This air fried tilapia is also a great alternative instead of the oven baked tilapia.

Try green and red cabbage

What kind of fish do you use for fish tacos?

Any mild, white-fleshed fish is good for fish tacos - like Tilapia, Cod, Halibut, snapper or Mahi Mahi.

What are the spices for fish tacos?

Chili powder, Cumin powder, Garlic powder, Black pepper powder and Paprika.

Topping for fish tacos?

Fish taco topping options are avocado, guacamole, salsa, pico de gallo, lettuce, jalapeños, cabbage, chopped cilantro, lime juice and Cotija / Queso Fresco cheeses

Crispy Baked Tilapia Tacos Recipe | KITCHEN @ HOSKINS (6)

Crispy Baked Fish Tacos with an amazing 2-ingredient Fish Taco Sauce

These baked fish tacos recipe begins with crispy, baked panko crusted fish that is seasoned with a flavorful blend of Mexican spices and then drizzled with the BEST sauce for fish tacos that sure is revolutionary! Creamy ripe avocado, crunchy cabbage, red onion, cilantro and a load of jalapeño slices on charred corn tortillas complete the dish. Then, drizzle more fish taco sauce. It is SO GOOD!!!!

4.8 from 6 votes

Print Pin Rate

Course: Main Course

Cuisine: Mexican

Prep Time: 30 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 55 minutes minutes

Servings: 6 tacos

Calories: 490kcal

Author: Maria Doss

Ingredients

Fish

▢ 1 ½ cups panko bread crumbs
▢ 1 ½ tablespoons vegetable oil
▢ 2 large tilapia fillets, each fillet cut into 2 to 4 pieces
▢ 1 egg, lightly beaten
▢ ¼ cup cornstarch
▢ ½ teaspoon each salt, chili powder, paprika and garlic powder

Fish Taco Sauce

▢ 1 and ½ cup store bought salsa
▢ ¾ cup mayonnaise
▢ 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)

Addional ingredients, to serve

▢ 6 corn tortillas
▢ 2 ripe avocado, sliced
▢ addional sliced jalapenos
▢ addional chopped cilantro
▢ lime wedges
▢ Cotija cheese or queso fresco

Instructions

Bake fish

Toast breadcrumbsAdd vegetable oil and panko breadcrumbs into a skillet placed over med-high heat and stir continuously until breadcrumbs become deep golden ( stirring continuously will ensure that the breadcrumbs toast evenly). 2. Transfer into a shallow plate and cool to room temperature.
Make batter
1. Preheat oven to 375 degrees F. Spray a cookie sheet with non-stick cooking spray and set aside.
2. Whisk egg, cornstarch and all spices ( chili, garlic, paprika and salt ) in a shallow dish, until thoroughly combined.
3. Add fish and toss to coat on all sides.
Transfer each piece of fish into the toasted breadcrumbs,gently press it on so that the fish is coated on all sides.Place fish on the greased cookie sheet. Repeat the process with the remaining fish.
Bake for 11-14 minutes or until cooked through. Transfer cookie sheet to a wire rack to cool slightly.Serve with
Sauce - Whisk together salsa, mayonnaise and salt until smooth. Place in the refrigerator until ready to use.
Slaw - Toss cabbage, cilantro, onion, jalapeño slices and some fish taco sauce together in a large bowl ( Make sure that there is enough sauce to coat well).

Assemble

Char tortillas - Toast the corn tortillas on a large dry skillet over medium/high heat or hold them over flame, to char on both sides. (Place tortillas wrapped in a clean dish towel to keep warm).
To serve - Place some slaw on a tortilla, top with some fish (break up pieces to fit), sauce, avocado slices, cilantro, jalapeños and more sauce.
It is all about the sauce!

Notes

Fish - We used tilapia but you are welcome to use any white fish.

Freeze baked panko crusted fish - Bake fish and let cool completely. Place in a zip lock bag, seal well and freeze.To reheat – Place desired number of fish on a baking sheet, bake in preheated 450 degree F oven for about 15 minutes, until hot and heated through.

How to cut tilapia fillets?I choose to cut into long very thick strips, since

Perfect size to made into tacos
More surface area for crispy breadcrumb coating

But, if you don’t want to cut the fillets, then leave it whole and bake following the recipe and then flake into big chunks before making into tacos.

Salsa - Use a salsa that you really love to eat. I used thisthis brand

Slaw - Purple cabbage (mixed in along with the green) will also add lovely color. You may a bag of coleslaw mix instead.

Nutrition

Nutritional information, based on third-party calculations, should be seen as estimates, not guarantees, as various factors like product types, brands, processing methods, and more can alter the nutritional content in recipes.

Did you make this recipe?Mention @KitchenAtHoskins or tag #kitchenathoskins!