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Tilapia Fish Tacos
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4.67 from 3 votes

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.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Appetizer, Main Course
Cuisine: Mexican
Servings: 4 makes about 6-8 tacos
Calories: 398kcal
Author: Mexican Appetizers and More


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


  • 1 cup queso fresco
  • 2 roma tomatoes chopped


  • 1/2 cup mayo
  • 1/2 cup sour cream
  • 1-2 tbsp lime juice to taste
  • 1/4 tsp vinegar
  • 1/4 tsp chili powder
  • salt and pepper to taste


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


  • 1 lb tilapia or cod, flounder, halibit, mahi mahi, grouper
  • 1/4 cup cornmeal
  • 1/2 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


  • ground cayenne pepper sprinkle over uncooked fish


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.


  • 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 1/2 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.


Serving: 4g | 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