• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipes
    • Meats
      • Beef
      • Chicken
      • Pork
      • Turkey
    • Seafood
      • Shellfish Recipes
        • Calamari
        • Clams
        • Crab
        • Lobster
        • Mussels
        • Oysters
        • Scallops
        • Shrimp
      • Fish
    • Salsas and Dips
      • Salsas
      • Dips
    • Soups
    • Side Dishes and Drinks
      • Side Dishes
      • Drinks
    • Breads and Grains
    • Vegetarian Dishes
    • Breakfast
    • Desserts
    • and More!
  • Recipes by Type
    • Puerto Rican Recipes
    • Mexican Recipes
    • Recipes
  • Beyond the Kitchen
    • and More!
    • My Best Blogging Tools
  • Library

Mexican Appetizers and More!

menu icon
go to homepage
  • Puerto Rican Recipes
  • Recipes
  • About Me
  • Subscribe
    • Facebook
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Puerto Rican Recipes
    • Recipes
    • About Me
    • Subscribe
    • Facebook
    • Pinterest
  • ×
    Home » Recipes » Seafood » Fish » Tilapia Fish Tacos

    Published: Aug 23, 2015 Modified: Aug 20, 2024 by Catherine Arena Leave a Comment

    Tilapia Fish Tacos

    Share on Social!

    • Facebook
    Jump to Recipe Print Recipe

    These Tilapia Fish Tacos (Tacos de Tilapia) are fried to golden perfection with a crispy cornmeal crust, served with a red cabbage slaw, topped with avocado slices and a creamy fish sauce.

    Tilapia Fish Tacos topped with a red cabbage slaw with red onions and cilantro, topped with a creamy fish sauce and avocado slices.

    Yummy!  Tilapia fish tacos!  There is something about fish tacos that makes them my absolute favorite taco!

    When ever I see them on a menu I must have them.  Whether it’s as a appetizer, or as an entree, I will try them.  And most of the time I devour them.  But as a Mexican appetizer, I enjoy them with a creamy chipotle sauce or a creamy fish taco sauce.  Which are the sauces I accompanied my tilapia fish tacos with!  The flavor of the fish is enhanced quite perfectly with these sauces.

    There are many different ways to make fish tacos out there on the internet…

    Some people prefer blackened fish tacos, grill fish tacos and yet others just flat-out like their fish fried.  As for me, I love them all!

    Here I have made crispy fish tacos!  Yes fried!  Yum! Yum all over!

    After seasoning them, I coat them with cornmeal and flour which gives them that extra crispness.

    One thing, don’t think because these are fried they will be greasy or not light enough.  Completely the opposite my foodie friends.

    But please if you prefer grilled or even baked tilapia fish tacos, feel free to do so. They will still be delicious just not as delicious in my opinion. 🙂

    For my tilapia fish tacos, I lavish them with red cabbage and thinly sliced red onions seasoned with just a little bit of vinegar, lemon, salt and pepper.  Then I add avocado slices and a great creamy sauce!  That’s really it!  Simple but delicious!  And the fish comes out perfectly crispy on the outside and perfectly moist on the inside!

    Note: You can also use mahi mahi fish, flounder, grouper, cod, halibut just to name a few.  Any firm white fish is great for making fish tacos.

    So let’s get to it and don’t forget to tell me what you think!

    📖 Recipe

    Tilapia Fish Tacos topped with a red cabbage slaw with red onions and cilantro, topped with a creamy fish sauce and avocado slices.

    Tilapia Fish Tacos

    These Tilapia Fish Tacos are fried to golden perfection with a crispy cornmeal crust, served with a red cabbage slaw, topped with avocado slices and a creamy fish sauce.
    4.67 from 3 votes
    Print Pin Rate
    Course: Appetizer, Main Course
    Cuisine: Mexican
    Prep Time: 15 minutes minutes
    Cook Time: 15 minutes minutes
    Total Time: 30 minutes minutes
    Servings: 4 makes about 6-8 tacos
    Calories: 398kcal
    Author: Catherine Arena

    Ingredients

    • vegetable oil for fying
    • 1 avocado pitted and cubed or sliced
    • 1 package 6 inch corn tortillas

    OPTIONAL

    • 1 cup queso fresco
    • 2 roma tomatoes chopped

    CREAMY FISH SAUCE

    • ½ cup mayo
    • ½ cup sour cream
    • 1-2 tablespoon lime juice to taste
    • ¼ teaspoon vinegar
    • ¼ teaspoon chili powder
    • salt and pepper to taste

    SLAW

    • 1 ½ cups red cabbage shredded
    • ½ red onion thinly sliced
    • 3 tablespoon cilantro chopped
    • 2 teaspoon rice vinegar or white vinegar
    • salt and pepper to taste
    • 1 tablespoon lime juice

    FISH

    • 1 lb tilapia or cod, flounder, halibit, mahi mahi, grouper
    • ¼ cup cornmeal
    • ½ cup flour
    • 2 eggs whisked
    • paprika sprinkle over uncooked fish
    • garlic powder sprinkle over uncooked fish
    • 1 lemon cut in half
    • salt and pepper to taste

    FISH (OPTIONAL)

    • ground cayenne pepper sprinkle over uncooked fish

    Instructions

    Creamy Fish Sauce

    • Combine mayo, sour cream, chili powder, vinegar, lime juice, salt and black pepper to taste. Mix all together and refrigerate until ready to use.

    Slaw

    • Combine the shredded cabbage with the sliced red onions and chopped cilantro. Add vinegar, lime juice and salt and pepper to taste. Mix together. Set aside.

    Tilapia Seasoning and Coating

    • Rinse fish and cut down the middle horizontally and then in half. Sprinkle with paprika, garlic powder and salt and pepper on both sides. 
      If using cayenne pepper, sprinkle on one side. 
    • Mix cornmeal and flour together in a bowl.  Whisk eggs.
      Coat fish pieces by dipping pieces in eggs first and then cornmeal mixture.

    Fry Fish

    • In a skillet, add about ½ inch of canola or vegetable oil. Heat oil on medium heat and fry the fish until golden brown on both sides. Drain on paper towels. Cut lemon in half and squeeze lemon juice over all fish pieces.

    Assembly of Tacos

    • Warm corn tortilla wraps in microwave for 20 seconds or until pliable.
      (as many tortillas as you need for fish tacos, but I like to double wrap mine, so they don’t easily fall apart)
    • Spread cabbage on tortillas, add fish, creamy fish sauce and top with avocado cubes ( chopped tomatoes and crumbled queso fresco if using). Serve immediately.

    Nutrition

    Serving: 4 | Calories: 398kcal | Carbohydrates: 14g | Protein: 33g | Fat: 24g | Saturated Fat: 9g | Cholesterol: 174mg | Sodium: 360mg | Potassium: 908mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1320IU | Vitamin C: 45.5mg | Calcium: 262mg | Iron: 1.9mg
    Tried this recipe?Click the stars above or below to rate or leave a comment down below!

    Still craving Tilapia?  You may like to try these other delicious Mexican Appetizers…

    Tilapia Ceviche

    Tilapia Ceviche

    Tilapia Ceviche with Guacamole and Tortilla Chips

    Tilapia Ceviche with Guacomole and Tortilla Chips

    When will you be making these delicious tilapia fish tacos?

    More Fish

    • Alaskan Cod served with a side of cilantro white rice, asparagus and lemon wedges.
      The Best Alaskan Cod Recipe
    • Ensalada de Bacalao served in a white platter with a side of yuca and avocado.
      Ensalada de Bacalao
    • Mojarra frita laying on top of a bed of white rice surrounding by slices of red onions and avocado slices.
      Mojarra Frita
    • Sopa de Mariscos (Caldo de Mariscos) served in a white bowl with avocado, tostones and white rice.
      Sopa de Mariscos (Caldo de Mariscos)

    Subscribe

     
     

    Reader Interactions

    4.67 from 3 votes (3 ratings without comment)

    Join the Discussion Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Profile Picture of founder of Mexican Appetizers and More

    HOLA! WELCOME!

    I'm Cathy! Here we like to talk about food, especially Latin food and appetizers. Love Mexican, Puerto Rican and other Latin food? Come and indulge with me in some of the tastiest Latin appetizers and dishes. 

    More about me →

    Recipes We're Loving this Month

    • Puerto Rican Chicken Soup (Sopa de Pollo) in a white bowl with white rice on the side.
      Puerto Rican Chicken Soup

    • Carne Molida (Puerto Rican Picadillo) cooked in a black skillet.
      Easy Delicious Carne Molida (Puerto Rican Picadillo)

    • Carne frita served in a white platter with a side of garlic dipping sauce.
      Carne Frita (Fried Pork Chunks)

    • Sopa de Salchichon (Salami Soup) cooked in a large caldero (dutch oven pot) with a side of white rice and avocado halves.
      Sopa de Salchichon

    • Pollo Chuco (Pollo con Tajadas) assembled on a white plate and pickled red onions on the side.
      Pollo Chuco (Pollo con Tajadas)

    • Puerto Rican Fried Pork Chops served on a white platter.
      Puerto Rican Fried Pork Chops

    • Espagueti con carne molida (Puerto Rican Spaghetti) served in a white bowl with a side of bread, tossed salad and grated parmesan cheese.
      Espagueti con Carne Molida

    • Ensalada de Coditos con Jamon (Macaroni Salad with Ham) served in a white salad bowl and a glass salad bowl.
      Ensalada de Coditos con Jamón

    Dinner Recipes

    • Costillas Fritas (Fried Ribs) served on a white platter with lime wedges and a side of garlic aioli and garlic vinaigrette.
      Costillas Fritas (Fried Ribs)

    • Mojarra frita laying on top of a bed of white rice surrounding by slices of red onions and avocado slices.
      Mojarra Frita

    • Espagueti con carne molida (Puerto Rican Spaghetti) served in a white bowl with a side of bread, tossed salad and grated parmesan cheese.
      Espagueti con Carne Molida

    • Fully cooked Sudado de Pollo (Colombian Chicken Stew) in pot.
      Sudado de Pollo

    Yummy Desserts

    • Flan de Calabaza served on a white and black patterned plate with caramel sauce around.
      Flan de Calabaza

    • Flan de Café (Coffee Flan) on a white platter and a smaller flan on another white plate topped with coffee granules.
      Flan de Café (Coffee Flan)

    • A slice of Budin de Pan on a small white plate with the rum sauce beside it in a gravy bowl.
      Budín de Pan

    • Arroz con Dulce Puertorriqueño (Puerto Rican Rice Pudding) served in a white casserole topped with ground cinnamon.
      Arroz con Dulce Puertorriqueño

    • Tembleque de Coco served in a rimmed mold, topped with coconut flakes.
      Tembleque de Coco

    • Flan de coco served on a large platter and two individual side servings with whipped cream.
      Flan de Coco (Coconut Flan)

    • Limber de Coco (Coconut Limber) prepared and frozen in plastic cups, topped with shredded coconut and ground cinnamon.
      Limber de Coco

    • Limber de Leche (Limber de Crema) served in plastic cups, topped with cinnamon and one flipped over inside cup. Cinnamon sticks laying beside limbers.
      Limber de Leche

    Popular Recipes

    • Puerto Rican Chicken Soup (Sopa de Pollo) in a white bowl with white rice on the side.
      Puerto Rican Chicken Soup

    • A batch of arroz blanco cooked in a caldero (dutch oven pot). Beside it is a white plate with a serving of rice and avocado slices and a small bowl of habichuelas guisadas (stewed beans).
      Arroz Blanco (Puerto Rican White Rice)

    • Chicharrones de Puerco (Pork Cracklings) served on a white plate with cilantro garlic aioli and lime wedges.
      Chicharrones de Cerdo

    • Carne frita served in a white platter with a side of garlic dipping sauce.
      Carne Frita (Fried Pork Chunks)

    • Refreshing Agua de Platano (Banana Agua Fresca) served in Mason Jars and topped with fresh banana slices and cinnamon.
      Agua de Plátano (Banana Agua Fresca)

    • Authentic Mexican Chicken Enchiladas with Red Sauce served on a green and white platter.
      Authentic Mexican Chicken Enchiladas with Red Sauce

    Footer

    ↑ back to top

    About

    • About Me
    • Privacy Policy
    • Terms of Service
    • Accessibility Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    Copyright © 2025 Mexican Appetizers and More

    Unauthorized use and/or duplication of material without express and written permission from this site's owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Mexican Appetizers and More with appropriate and specific direction to the original content.

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.