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Tilapia Tostadas Recipe

Tilapia Tostadas Recipe

“Even my non-fish-loving family enjoys this recipe. It’s a winner in my book.” —Jennifer Kolb, Overland Park, Kansas
TOTAL TIME: Prep/Total Time: 30 min. YIELD:4 servings


  • 1/4 cup all-purpose flour
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon garlic powder
  • 4 tilapia fillets (6 ounces each)
  • 1 tablespoon butter
  • 8 corn tortillas (6 inches)
  • Cooking spray
  • 2 cups angel hair coleslaw mix
  • 2 tablespoons reduced-fat mayonnaise
  • 2 tablespoons reduced-fat sour cream
  • 1 tablespoon lime juice
  • 1 teaspoon grated lime peel
  • 1 cup canned black beans, rinsed and drained
  • 1/2 avocado, thinly sliced


  • 1. In a large resealable plastic bag, combine the flour, chili powder, salt, pepper and garlic powder. Add tilapia fillets, one at a time, and shake to coat.
  • 2. In a large nonstick skillet over medium heat, cook fillets in butter for 5-6 minutes on each side or until fish flakes easily with a fork. Meanwhile, place tortillas on a baking sheet and spritz with cooking spray. Broil 3-4 in. from the heat for 2-3 minutes on each side or until crisp.
  • 3. In a small bowl, toss the coleslaw mix, mayonnaise, sour cream, lime juice and peel. Cut fish into large pieces. On each tortilla, layer coleslaw, black beans, fish and avocado. Yield: 4 servings.

Nutritional Facts

2 each: 437 calories, 12g fat (4g saturated fat), 95mg cholesterol, 659mg sodium, 44g carbohydrate (3g sugars, 7g fiber), 40g protein Diabetic Exchanges: 3 starch, 5 lean meat, 1 fat.

Reviews for Tilapia Tostadas

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HoMiPa 132491
Reviewed Sep. 12, 2013

"Made some substitutions - I used a 2lb bag of frozen Whiting fillets, because that's what I had in my freezer - there was enough of the coating mix to coat all of the 9 fillets in this bag. Instead of mixing up the coleslaw recipe, I bought pre-made coleslaw from the deli counter - the kind that is chopped up real fine. I added corn, deleted avocado - simply because I had leftover corn in the fridge, and no avocado. I sprinkled a bit of lime juice on each one after it was assembled. I used white corn tortillas, and broiled them as stated, but I think in the future I will find a different way to 'crisp' them. This was my first try of any sort of fish taco dish. It has just been something I've avoided, not being a big fish eating fan. I loved it and will make them again!"

xmeomen2000 191376
Reviewed Apr. 18, 2013

"My children and I absolutely loved the fish tostadas. We have never made anything like this and the flavors complemented each other. Definitely will make again!"

lilsarah21 178847
Reviewed Apr. 10, 2012

"One of our favorites! We tried it last time with Whole Grain Taco Shells in stead of a tostada shell. You couldn't fit as much filling into the shell but is was easier to eat."

Bythe Lake 212442
Reviewed Mar. 1, 2012

"We really like this recipe! As usual after making these as directed, the next time I made these, I substituted fish sticks for the tilapia fillets, sprayed oil onto them, added a good dusting of chili powder, garlic salt, and pepper and baked them @ 425 degrees until crisp, about 7 minutes. Used pre-made tostadas instead of the corn tortillas as they are already made for you. I didn't have coleslaw mix, so I thinly sliced a half of a small head of cabbage. I didn't rinse my black beans as they were flavored with jalapeno peppers. This has been added to our once a month eats."

danarenee 191374
Reviewed Sep. 13, 2011

"Fast & easy-especially when you have ready-made tostada shells on hand! Might give it a try on regular corn tortillas."

WeRead 194415
Reviewed Jul. 17, 2011

"The whole family loves this. We've also used tortillas and hard taco shells. Made it many times!"

ruthi01 191371
Reviewed Apr. 15, 2011

"Yum...these were great!"

scrapo 192975
Reviewed Mar. 20, 2011

"turned out great! I wasn't sure if I was supposed to use the hard or soft tortillas so I used the hard corn tortillas and they were great."

KathiHudson 116465
Reviewed Mar. 17, 2011


loricconley 178803
Reviewed Mar. 3, 2011

"These were fabulous. I liked them so much, I made them two days in a row. Delicious!!!"

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Wine Pairings

Light-Bodied White Wine

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