For an extra layer of flavor, try adding a pinch of smoked paprika to the panko bread crumb mixture. If you don't have panko bread crumbs, regular bread crumbs can be used, but the texture will be slightly different. Feel free to customize the slaw with other vegetables like bell peppers or jicama. The sauce can be made ahead of time and stored in the refrigerator for up to 3 days.
Crispy Tilapia Tacos
-
PREP TIME30 mins
-
COOK TIME10 mins
-
TOTAL TIME40 mins
-
SERVING4 People
-
VIEWS12
Elevate your taco night with these delightful Crispy Tilapia Tacos! Flaky, golden-brown tilapia meets a vibrant slaw and creamy sauce, all nestled in warm corn tortillas. A guaranteed crowd-pleaser!
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate59 g
-
Cholesterol77 mg
-
Fiber7 g
-
Protein21 g
-
Saturated Fat5 g
-
Sodium401 mg
-
Sugar7 g
-
Fat34 g
-
Unsaturated Fat0 g
Follow The Directions
01
StepPrepare the Slaw and Sauce: In a medium bowl, combine the shredded cabbage, carrot, apple, green onions, cilantro, and lime juice for the slaw. In a separate small bowl, whisk together the mayonnaise, garlic, lemon juice, ketchup, and salt for the creamy sauce. Set aside. (Prep time: 15 minutes)
02
StepSet Up the Breading Station: Place the all-purpose flour in a shallow bowl. In a second bowl, add the beaten egg. In a third bowl, combine the panko bread crumbs, cumin, salt, and pepper. (Prep time: 5 minutes)
03
StepHeat the Oil: Pour vegetable oil into a deep saucepan or Dutch oven. Heat over medium heat until it reaches 350°F (175°C). Use a thermometer to ensure accurate temperature. (Heating time: 5-7 minutes)
04
StepPrepare the Tilapia: While the oil is heating, pat the tilapia fillets dry with paper towels. Cut the fillets into 2-inch pieces. Dredge each piece in the flour, then dip into the beaten egg, and finally coat thoroughly with the panko mixture. (Prep time: 10 minutes)
05
StepFry the Tilapia: Carefully lower the breaded tilapia pieces into the hot oil, working in batches to avoid overcrowding the pan. Fry for 6 to 8 minutes, flipping halfway through, until golden brown and crispy on all sides. Transfer the fried tilapia to a plate lined with paper towels to drain excess oil. (Cooking time: 6-8 minutes per batch)
06
StepAssemble the Tacos: Warm the corn tortillas according to package directions. Fill each tortilla with the crispy fried tilapia. Top with a generous amount of slaw, a drizzle of the mayonnaise sauce, and thinly sliced radishes. Serve immediately with lime wedges for squeezing. (Assembly time: 5 minutes)
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
Garett Johns
Jun 23, 2025The combination of flavors and textures in this dish is incredible. I will definitely be making these again.
Alba Littelbarton
Jun 14, 2025This is my go-to recipe for fish tacos now! The crispy tilapia is so much better than grilled or baked fish.
Francisco Barrows
May 31, 2025These tacos were amazing! The tilapia was so crispy, and the slaw added a refreshing crunch. The sauce was the perfect complement!
Georgiana Strosin
May 27, 2025I loved how easy this recipe was to follow. My family devoured these tacos!