Tortilla-Crusted Tilapia
This post may contain affiliate links. Read my full disclosure policy. This tortilla-crusted tilapia delivers the perfect crunch, thanks to freshly ground corn tortillas and a blend of smoky, savory spices. A quick, delicious way to switch up your seafood routine! After trying tortilla-crusted fish at a restaurant out West, I became determined to recreate it at home. It was wonderful and different—crispy, flavorful, and a step up from the usual breadcrumb-crusted fish. At first, I experimented with crushed tortilla chips for the crust. Seemed like a logical choice, but no matter how I cooked it, the crust turned out too tough. Then it hit me—why not grind fresh corn tortillas in the food processor, just like making fresh breadcrumbs? Bingo! That was the key to achieving a crispy, flavorful crust with tender, flaky fish inside. Now, it’s a go-to dinner in my house that everyone loves. Tilapia is easy to find and works perfectly in this dish, but you can also use any thin, flaky white fish with a similar cook time, such as flounder or sole. If using a thicker fish like cod or halibut, you may need to finish it in a 350°F oven for 5 to 10 minutes, depending on thickness, to ensure it cooks through without burning the crust. “This was ahhhhh-mazing…the crust crisped up beautifully and the tilapia came out perfectly cooked.” What You’ll Need To Make Tortilla Crusted Tilapia Corn Tortillas: Ground into crumbs to create a crispy, flavorful coating with a hint of corn flavor. Paprika, Cumin, Cayenne, Salt, Onion Powder, And Garlic Powder: A bold spice blend that adds warmth, smokiness, subtle heat, and savory depth to the crust. Eggs: Act as the binding agent, helping the tortilla crumbs adhere to the fish. All-Purpose Flour: Provides a light base layer that helps the coating stick evenly. Tilapia Fillets: A mild, flaky fish, perfect for pan-frying with a crispy coating. The recipe works best with smaller tilapia filets; if you can only find large ones (over 7 ounces), cut them in half. Vegetable Oil: Ensures the fish cooks to a golden brown with a crisp, even crust. Lime Wedges: A bright, citrusy finish that enhances the flavors of the dish. Cilantro: Adds a fresh, herbal note for garnish. Feel free to leave it out if you’re not a fan. Jump to the printable recipe for precise measurements Corn Tortillas: Ground into crumbs to create a crispy, flavorful coating with a hint of corn flavor. Paprika, Cumin, Cayenne, Salt, Onion Powder, And Garlic Powder: A bold spice blend that adds warmth, smokiness, subtle heat, and savory depth to the crust. Eggs: Act as the binding agent, helping the tortilla crumbs adhere to the fish. All-Purpose Flour: Provides a light base layer that helps the coating stick evenly. Tilapia Fillets: A mild, flaky fish, perfect for pan-frying with a crispy coating. The recipe works best with smaller tilapia filets; if you can only find large ones (over 7 ounces), cut them in half. Vegetable Oil: Ensures the fish cooks to a golden brown with a crisp, even crust. Lime Wedges: A bright, citrusy finish that enhances the flavors of the dish. Cilantro: Adds a fresh, herbal note for garnish. Feel free to leave it out if you’re not a fan. Jump to the printable recipe for precise measurements Step-by-Step Instructions Combine the tortillas and spices in the bowl of a food processor and pulse until coarsely ground. For the coating, use a three-step breading process: flour, eggs, then tortilla crumbs. This helps the crust stick 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 the fish generously in the ground corn tortilla mixture. Shake off any excess and then repeat with the remaining fillets. Place the breaded fillets on the lined baking sheet. This can be done ahead of time (and you can even freeze the fillets at this point), 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 to 4 minutes on the first side, or until golden brown. Flip the fillets and cook a few minutes more. This tortilla-crusted tilapia pairs perfectly with Southwestern-inspired sides that complement its crispy texture and bold flavors. Serve it with Mexican rice for a classic, comforting side, or try my quinoa salad with fresh corn, tomatoes, avocado, and lime for a lighter, protein-packed alternative. My black bean salad, loaded with veggies, is another great choice, and you can never go wrong with cornbread with cheddar and thyme. Video Tutorial You May Also Like RecipeComments (67)Add Comment Recipe Comments (67) Add Comment 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) 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. 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 Powered by 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 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. See more recipes: Dairy-FreeDinnerFish & SeafoodMexicanTex-Mex Dairy-Free Dinner Fish & Seafood Mexican Tex-Mex