Tilapia Tacos Recipe
Tilapia Tacos Recipe photo by Taste of Home

Tilapia Tacos Recipe

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I absolutely love fish tacos and wanted to create a slimmed-down recipe so I could enjoy them anytime I wanted. I never have any complaints when I serve these for dinner!&mdashJade Peterson, Portland, Oregon
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
Quick Test Kitchen Approved
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings


  • 1 egg
  • 1 tablespoon fat-free milk
  • 1/2 teaspoon green hot pepper sauce
  • 1/2 cup cornmeal
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon pepper
  • 4 tilapia fillets (4 ounces each), cut lengthwise in half
  • 4 teaspoons olive oil
  • 1 can (15 ounces) Southwestern black beans
  • 8 corn tortillas (6 inches), warmed
  • 3 plum tomatoes, chopped
  • 2 cups shredded cabbage
  • 1/2 cup salsa verde
  • 1/4 cup minced fresh cilantro
  • Lime wedges

Nutritional Facts

2 tacos equals 438 calories, 9 g fat (2 g saturated fat), 87 mg cholesterol, 567 mg sodium, 57 g carbohydrate, 12 g fiber, 34 g protein.


  1. Preheat oven to 375°. In a shallow bowl, whisk egg, milk and pepper sauce. In another shallow bowl, mix cornmeal, flour, cumin and pepper. Dip tilapia in egg mixture, then in cornmeal mixture, patting to help coating adhere. Place on a baking sheet coated with cooking spray. Drizzle tops with oil. Bake 15-20 minutes or until fish flakes easily with a fork.
  2. Meanwhile, place beans in a small saucepan; heat through over medium-low heat, stirring occasionally. Serve tilapia in tortillas; top with beans, tomatoes, cabbage, salsa verde and cilantro. Serve with lime wedges. Yield: 4 servings.
Originally published as Tilapia Tacos in Taste of Home April/May 2013

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviewed Feb. 20, 2015

"This was a great recipe to build from. I made some tweaks either to suit my preferences or because it was what I had on hand. To the egg wash I added Franks Red Hot sauce, garlic powder, coriander and sea salt. To the corn meal mixture I simply added garlic salt and black pepper. I topped the tacos with a cilantro-cabbage slaw (from my friends garden), tomatoes, black olives and my cilantro-lime sour cream sauce, with the option of salsa verde...which I'm a huge fan of!"

Reviewed Aug. 19, 2013

"We thought this was really bland, and didn't care for it too much. If I make it again, it would be with a lot of changes."

Reviewed Jul. 23, 2013

"Not outstanding, but a good stand-by to have in my arsenal."

Reviewed Apr. 18, 2013

"This was an awesome recipe. I bought some tortilla crusted tilapia and baked it instead of making the coating. My husband and daughter loved them. I love that it keeps in line with our conversion to more healthy recipes. Thanks to Jade Peterson from Portland, Oregon for this great recipe."

Reviewed Apr. 18, 2013

"This was my first time making fish tacos: they were good. I did make some changes which probably don't keep it quite as slimmed down. I omited the salsa verde (I just don't care for it.) and added cheese and sour cream. Next time I will also add fresh salsa."

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