Tortilla Crusted Tilapia
Transform dinner into a flavorful fiesta with this irresistible Tortilla Crusted Tilapia! This quick and easy recipe combines tender, flaky tilapia fillets with the bold, crunchy texture of crushed corn tortillas for a unique twist on classic breaded fish. Infused with a perfect blend of garlic powder, smoky paprika, and a hint of black pepper, each bite is bursting with vibrant Southwestern-inspired flavor. The golden crust is achieved with a simple stovetop sear followed by finishing in the oven, ensuring the fish is perfectly cooked—crispy on the outside and moist on the inside. Ready in just 35 minutes, this dish is perfect for weeknight dinners and pairs beautifully with zesty lime wedges, fresh salsa, or a crisp green salad. Whether you’re craving a hearty meal or looking to impress guests, this tortilla crusted tilapia recipe is a guaranteed crowd-pleaser!
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Recipe Information
Ingredients
- 4 pieces Tilapia fillets
- 10 pieces Corn tortillas
- 0.5 cups All-purpose flour
- 2 large Eggs
- 2 tablespoons Milk
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 0.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 3 tablespoons Vegetable oil
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or spray it lightly with oil.
Cut the corn tortillas into small pieces and pulse them in a food processor until they become fine crumbs. Place the crumbs in a shallow dish.
Set up a dredging station with three shallow dishes: one filled with flour, one with beaten eggs and milk, and the third with the prepared tortilla crumbs.
Season the flour with garlic powder, paprika, salt, and black pepper. Mix well to evenly distribute the spices.
Pat the tilapia fillets dry with a paper towel. Dredge each fillet first in the seasoned flour, shaking off any excess.
Dip the floured fillet into the egg mixture, ensuring it is fully coated but allowing any excess to drip off.
Press the fillet into the tortilla crumbs, pressing gently to adhere the crumbs to the fish. Flip the fillet and repeat on the other side.
Heat vegetable oil in a large skillet over medium-high heat. Once hot, add the coated fillets and cook for about 2-3 minutes per side, or until golden brown. Do this in batches if necessary to avoid overcrowding the pan.
Transfer the seared fillets to the prepared baking sheet and finish cooking them in the preheated oven for 8-10 minutes, or until the fish flakes easily with a fork.
Serve the tortilla crusted tilapia immediately with your choice of sides, such as lime wedges, salsa, or a fresh salad.
Nutrition Facts
Calories |
412 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.3 g | 21% | |
| Saturated Fat | 3.3 g | 17% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 144 mg | 48% | |
| Sodium | 347 mg | 15% | |
| Total Carbohydrate | 41.0 g | 15% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 1.3 g | ||
| Protein | 28.5 g | 57% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 92 mg | 7% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 460 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
