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!