Tortilla Crusted Tilapia
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Ground tortillas give this tilapia a deliciously crunchy (and kid-friendly) coating.
I first tried tortilla crusted fish at a restaurant out West, and ever since, I’ve been on a quest to recreate that dish in my own kitchen. Initially, I experimented with crushed tortilla chips as a coating. While it was tasty, the crust ended up being too tough, no matter the cooking method. Then, an idea struck: what about grinding fresh corn tortillas in my food processor, much like making fresh breadcrumbs? Bingo! That was the key to achieving a tender, flaky fish encased in a deliciously crunchy and flavorful crust. It’s quickly become a new dinner standby that my whole family loves.
What You’ll Need To Make Tortilla Crusted Tilapia
The recipe works best with smaller tilapia filets; if you can only find large ones (over 7 ounces), cut them in half.
Step-by-Step Instructions
Begin by combining the corn tortillas with the spices in the bowl of a food processor, and process until the tortillas are coarsely ground.
I use a 3-step breading process to coat the fish: first flour, then eggs, then the tortilla crumbs. This ensures that the coating adheres perfectly to the fish.
Set up an assembly line with flour in the first bowl, beaten eggs in the second, and the ground corn tortillas in the third. Dredge the fish in the flour, shaking off any excess.
Dip in the eggs.
Then coat in the ground corn tortillas.
This can be done ahead of time (and even frozen), so all that’s left to do at dinnertime is pan-fry the fish.
When you’re ready to cook, coat a nonstick pan generously with oil. Pan-fry the fillets for 3-4 minutes on the first side, or until golden brown. Flip the fillets and cook a few minutes more.
Serve the fish with lime wedges and fresh cilantro, if desired. For a side dish, try my Mexican Rice Pilaf.
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Tortilla Crusted Tilapia
Ground tortillas give this tilapia a deliciously crunchy (and kid-friendly) coating.
Ingredients
- 8 corn tortillas, cut into quarters
- 1½ teaspoons paprika
- 2 teaspoons cumin
- ½ teaspoon cayenne pepper
- Salt
- ¾ teaspoon onion powder
- ½ teaspoon garlic powder
- 2 large eggs
- ½ cup all purpose flour
- 1½ pounds tilapia fillets (cut in half if the fillets are larger than 7 ounces)
- Vegetable oil for cooking
- 1 lime, cut into wedges, for serving
- A few springs cilantro, for garnish (optional)
Instructions
- Combine the corn tortillas, paprika, cumin, cayenne pepper, 1½ teaspoons salt, onion powder and garlic powder in the bowl of a food processor fitted with the metal blade. Process until the tortillas are ground into coarse crumbs. Transfer the tortilla crumbs to a dinner plate.
- Crack the eggs into a wide, shallow bowl and beat with a fork until blended. Place the flour on a dinner plate. Line a baking sheet with aluminum foil.
- Set up an assembly line with the flour first, the beaten eggs second, the tortilla crumbs third, and the baking sheet fourth.
- Lightly season the tilapia with ¼ teaspoon salt. Working with one fillet at a time, dredge in the flour mixture, shaking excess over the plate so just a light coating remains; dip in the eggs and turn to coat evenly, letting any excess drip off so just a light coating remains; then dredge in the tortilla crumbs, turning to coat evenly. Place the breaded fillets on the lined baking sheet. Cover and refrigerate until ready to cook (this can be done several hours ahead of time).
- Coat a large non-stick sauté pan generously with vegetable oil and place over medium heat. When the oil is hot, place 2 tilapia fillets in the pan (you don't want to crowd them) and cook until the first side is golden brown, 3-4 minutes. Flip and continue cooking until done, about 2 minutes more. Transfer the tilapia to a serving platter. Wipe the pan clean and repeat with remaining fillets.
Pair with
Nutrition Information
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- Per serving (4 servings)
- Calories: 556
- Fat: 28g (approximate, depends on how much oil you use)
- Saturated fat: 3g
- Carbohydrates: 35g
- Sugar: 1g
- Fiber: 4g
- Protein: 42g
- Sodium: 1166mg
- Cholesterol: 178mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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Hi Chef, what kind of sauce can be made for this dish?
Hi Daniel, I have served it with a lime-jalapeno-garlic mayo; it was delicious but not really necessary. It’s good with just a squirt of lime 🙂
Hi Jenn – I want to make that dip! I assume it’s similar to the lemon-garlic mayo from the other tilapia recipe. Would it be the same ingredients – sub the lemon for the lime + 1/4 cup minced jalapeño? Just a guess… Thanks!
Hi Chad, that sounds about right but 1/4 cup of minced jalapeño sounds like a lot! I’d probably start with 1 Tbsp. and add more to taste if desired.
This was absolutely delicious!! Everyone in the house, including the 3.5 year old, cheered: “Winner, winner, tilapia dinner!!”.
We had some chipotle bbq sauce leftover from some bacon wrapped shrimp (Guy Fieri) for Father’s Day that hubby used on his. My daughter and I were purists and used lime “squeezies”.
Served it with a simple roasted yellow squash; absolutely yummy! Thanks for a great recipe edition to my repertoire!
So glad you all enjoyed it, Meredith!
What would you serve with this? Thanks!
Hi Sally, I like it with rice, especially this recipe: https://www.onceuponachef.com/recipes/mexican-rice-pilaf.html
We just had the fish and rice with a marinated slaw for supper……delish! Hubby is not a huge fish guy, but loves mexican or southwest food–he loved it. I will try freezing it. My folks have health issues and I cook meals they can reheat. I think they could pan fry if it is all prepped. They like fish and I never cook it for them because it is not a great dish to reheat. Thanks for a great recipe.
Do you think I could spray it with olive oil and bake in the oven? Or won’t be as crunchy? Love, love, love all your recipes!
Hi Alison, I’ve tried it — it’s not as tasty as pan-fried but it does still get pretty crisp.
I’d like to try baking them. Any tips on temp and for how long? Thanks!
Hi Donna, I’d suggest baking the fish at 350° for 12 to 15 minutes, until it flakes and separates easily with a fork. I’d love to hear how it turns out!
Thanks! I’ll let you know – making it tonight.
Hi again, FYI the fish baked well at 350 for 15 mins. Was very tasty but not really crispy. We served it on buns with a mango slaw. Next time I’ll try toasting the ‘breading’ in a pan for a few mins before dredging and baking. Will keep you posted. Thanks again, delish!
Hi Donna, glad you enjoyed it – I like the idea of serving it on buns with slaw – thanks for following up!
Hello, good afternoon. Tortillas are such as one buys? Or they are fried like nachos?
Hi Carlos, The fresh tortillas you would use for tacos — they are not fried.
Are these crispy tortillas? I am not quite sure what I will be looking for.
Marjory
Hi Marjory, They are not crispy. Corn tortillas are fresh and soft — they are an alternative to flour tortillas. They are usually sold in a plastic bag near the flour tortillas.
Could the fillets be baked or broiled instead of pan fried? Thanks! Love your recipes and website!
Hi Jamie, I did try baking the fillets — it’s not as delicious as pan-frying (naturally!) but it does still come out crisp. Hope you enjoy!
Hi Chef Jenn! Is it ok to use the crumbled remnants of a bag of corn tortillas chips instead of the corn tortillas? If so, do you happen to know how much would be the equivalent? Thank you!
Sure – I’d guesstimate you’d need 1-1/2 to 2 cups. Hope you enjoy!
I am just about embarrassed to ask this question, but here goes. Could you use the crispy corn tortillas?
Hi Karen, I would stick with the fresh corn tortillas. I think the crispy ones will give you the same result as the tortilla chips I tried — the crust comes out a little tough. It’s much better with the fresh 🙂
taste great I have also done the same recipe with parmesan cheese it melts in your mouth