Crispy Tilapia Tacos Recipe

Name: Crispy Tilapia Tacos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 cups canola oil; 3/4 teaspoon kosher salt, divided; 1 1/2 cups thinly sliced red cabbage; 1 cup thinly sliced red onion; 1 teaspoon sugar; 1 plum tomato, seeded and diced; 1 jalapeno pepper, thinly sliced; 1 1/2 tablespoons fresh lime juice; 8 (6-inch) corn tortillas; 1 large egg white, lightly beaten; 4.5 ounces all-purpose flour (about 1 cup); 1 teaspoon garlic powder; 1 teaspoon onion powder; 1/2 teaspoon ground red pepper; 3 (4-ounce) tilapia fillets; 1/4 cup fresh cilantro leaves

Servings: persons

8 cups canola oil
3/4 teaspoon kosher salt, divided
1 1/2 cups thinly sliced red cabbage
1 cup thinly sliced red onion
1 teaspoon sugar
1 plum tomato, seeded and diced
1 jalapeno pepper, thinly sliced
1 1/2 tablespoons fresh lime juice
8 (6-inch) corn tortillas
1 large egg white, lightly beaten
4.5 ounces all-purpose flour (about 1 cup)
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon ground red pepper
3 (4-ounce) tilapia fillets
1/4 cup fresh cilantro leaves

1
Clip a candy/fry thermometer to a Dutch oven; add canola oil to pan. Heat oil to 365u00b0.
2
While oil heats, combine 1/2 teaspoon salt, cabbage, and next 4 ingredients (through jalapeno pepper) in a bowl; toss to coat. Let stand 15 minutes. Stir in lime juice.
3
Heat tortillas over a gas flame or in a hot cast-iron skillet for 30 seconds on each side or until charred on edges. Keep warm.
4
When oil reaches 365u00b0, adjust heat to maintain a steady temperature. Place egg white in a shallow dish. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, garlic powder, onion powder, and red pepper in a shallow dish. Dip fillets in egg white; shake off excess. Dredge fillets in flour mixture; shake off excess breading. Carefully place fillets in hot oil. Cook 4 minutes or until golden brown, turning occasionally. Make sure oil temperature does not drop below 350u00b0. Remove fillets from pan using a slotted spoon; drain well on paper towels. Sprinkle with remaining 1/4 teaspoon salt. Cut fillets into 8 equal pieces.
5
Divide fish evenly among tortillas; top with cabbage mixture and cilantro leaves. Serve immediately.
6
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7
.

4616

kcal

Calories

485

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 8 cups canola oil, 3/4 teaspoon kosher salt, divided, 1 1/2 cups thinly sliced red cabbage, 1 cup thinly sliced red onion, and more.

Yes, Crispy Tilapia Tacos falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Crispy Tilapia Tacos

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions