Save on Pinterest

Tilapia Tostadas

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.
  • Makes
    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 zest
  • 1 cup canned black beans, rinsed and drained
  • 1/2 avocado, thinly sliced


  • In a large bowl, combine the flour, chili powder, salt, pepper and garlic powder. Add tilapia fillets, one at a time, and turn to coat.
  • 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.
  • In a small bowl, toss the coleslaw mix, mayonnaise, sour cream, lime juice and zest. Cut fish into large pieces. On each tortilla, layer coleslaw, black beans, fish and avocado.
Nutrition Facts
2 each: 437 calories, 12g fat (4g saturated fat), 95mg cholesterol, 659mg sodium, 44g carbohydrate (3g sugars, 7g fiber), 40g protein. Diabetic Exchanges: 5 lean meat, 3 starch, 1-1/2 fat.
Every product is independently selected by our editors. If you buy something through our links, we may earn an affiliate commission.

Recommended Video


Click stars to rate
Average Rating:
  • PrplMonky5
    Jun 4, 2019

    As-is, this is a 4-star recipe. We found the meal to be a tad on the bland side. It definitely needs more salt, either to the fish or to the meal overall. The slaw was our favorite part, it tasted very fresh. I accidentally forgot to buy black beans. I did add in some quartered cherry tomatoes, which I think added to the flavor. I used regular corn tortillas and made them per the recipe. They were an odd combination of crispy and chewy and it they were pretty difficult to bite into. Next time I will buy premade tostada shells. Overall a decent recipe, but needs some tweaks for next time. I'd be willing to try this one again.

  • justmbeth
    Jan 29, 2019

    The layers of ingredients seemed a bit disjointed but the end result was surprisingly wonderful. I added a bit of salt and pepper to the slaw and used premade tostada shells.

  • HoMiPa
    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
    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
    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
    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
    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
    Jul 17, 2011

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

  • ruthi01
    Apr 15, 2011

    Yum...these were great!

  • scrapo
    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.