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Crunchy Baked Tilapia Tacos

Servings: 2 servings


for the fish

  • 4 tortillas
  • 2 medium-sized tilapia fillets
  • 1/2 cup whole wheat flour
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 medium-sized egg
  • 1 1/2 cups whole wheat panko breadcrumbs
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1 teaspoon ground coriander
  • 1/2 teaspoon cayenne pepper
  • 1/4 teaspoon ground cinnamon

for the salsa

  • 1/2 cup cherry tomatoes
  • 1/4 small onion
  • 1 jalapeño
  • 1 clove garlic
  • 1 tablespoon red wine vinegar
  • 1 teaspoon white sugar
  • 1 teaspoon ground coriander
  • salt and pepper

for the Mexican crema

  • 1/4 cup yoghurt
  • 2 tablespoons mayonnaise
  • 2 tablespoons Mexican cheese grated
  • 1 tablespoon lime juice
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon cayenne pepper
  • optional: hot sauce to taste


  • Preheat the oven to 350F/180C and line a baking tray with foil or parchment paper.
  • Prepare your dredging station by filling one shallow dish with the flour, salt and pepper, a second shallow dish with the egg and a third shallow dish with the breadcrumbs and remaining seasonings.
  • Stir the salt and pepper into the flour, beat the egg, and stir the seasonings into the breadcrumbs.
  • Slice your tilapia fillets into evenly-sized chunks and, in turn, dip each chunk into the flour. Shake it to remove any excess flour.
  • Then dip it into the beaten egg. Shake it to remove any excess egg.
  • Finally, dip it in the seasoned breadcrumbs, ensuring the fish is entirely covered.
  • Place the piece of fish on the baking tray and repeat with the other fish chunks until they're all done.
  • Bake the fish chunks in the centre of the oven for around 20 minutes or until they're cooked through and the breadcrumbs are golden brown.
  • Whilst the fish is cooking, get to work on the salsa: roughly chop the cherry tomatoes, onion, jalapeño and garlic. Place them in a small bowl.
  • Add the red wine vinegar, white sugar and ground coriander into the bowl.
  • Stir well and taste. Add more vinegar, sugar, coriander, salt or pepper if desired.
  • For the Mexican crema, stir all the ingredients together in a small bowl. Taste and adjust seasonings if you need to.
  • To serve, spread the Mexican crema on a warm tortilla, scatter on some salsa and add a couple of pieces of crunchy tilapia. Fold or wrap the tortilla around the ingredients and enjoy!