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Tilapia Tacos

 Tilapia Tacos
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
4 ServingsPrep/Total Time: 30 min.


  • 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
  • 1 medium lime, cut into 8 wedges


  • 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.
  • Meanwhile, place beans in a small saucepan; heat through over

2 of 2

Tilapia Tacos (continued)

Directions (continued)

  • 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.
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.
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