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fish tacos with tilapia


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  • 12 oz tilapia
  • 1/2 cup panko bread crumbs
  • 1 egg
  • 1 T olive oil
  • salt and pepper to taste
  • 12 Corn tortillas
  • 2 cups shredded cabbage
  • 1/2 cup prepared salsa
  • Lime wedges
  • Lime Crema
  • 1/2 cup sour cream
  • Juice from 1/2 a lime
  • 1/8 t cumin
  • 1/8 t salt
  • 2-3 dashes hot sauce



Step 1

Prepare Lime Crema:
Combine ingredients in a mini food processor or bullet style blender and puree. Serve immediately, or cover and store in the refrigerator for up to 4 days.
Prepare Tilapia:
Slice tilapia fillets lengthwise and pat dry with a paper towel.
In a shallow bowl, beat egg and set aside.
In another shallow bowl, add ½ cup panko breadcrumbs and mix with salt and pepper to taste.
Heat a medium skillet over medium heat. Once your skillet is hot, add 1T olive oil.
Dredge the fish briefly in egg and then the panko and place in the hot skillet.
Cook fish on each side until golden brown, approx. 2 minutes per side.
Tilapia Tacos 2 Tilapia Fish Tacos {Guest Post}
Assemble Tacos:
Heat tortillas over a burner turned on high for a few seconds each side to warm.
Once warmed through, place tortillas on a plate and cover with a towel to keep warm until serving.
Fill tortillas with 1 slice of fish, cabbage, salsa and lime crema.
Serve with lime wedges.

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