This Tortilla Crusted Tilapia is baked to perfection and has tons of flavor! It’s tender and juicy on the inside, crunchy and seasoned to perfection on the outside.
It’s easy to fall into dinner routines, especially with fish! I feel like once you find a fish recipe that works for you, you tend to stick with it and don’t really experiment with new things. Well, allow me to introduce to you tortilla crusted tilapia – your new unique, mouthwatering, and easy weeknight dinner!
One of the more fun parts of serving this dish is watching people take their first bite.
I recommend not telling your friends/family that the fish is crusted with tortilla chips, because it’s way more fun to watch them try to figure that out! Even when it’s a surprise that tortilla chips are what make up the crust, everyone’s always blown away at how perfectly the chips pair with the fish.
This easy tilapia dish is one of my favorite recipes to whip up in the summertime. Seafood as a category just screams “summer” to me, and the tortilla chips add to that!
When you squeeze a little lime over the top and serve it with something bright like a mango slaw, tortilla crusted tilapia will become a quick summertime staple in your kitchen. It certainly has become one in mine!
- Tilapia – If you can, use fresh tilapia – not frozen! Fresh tilapia from your local seafood market or counter at the grocery store will yield better results than frozen tilapia.
- Tortilla chips – You can use any brand you’d like! Pick a bag that you already know you enjoy, that way you know your final result will taste delicious.
- Flour – I like to use gluten free all purpose flour for this recipe.
- Cornstarch – This is really going to help create the perfectly thick, crunchy outer layer of the baked fish.
- Black pepper – Freshly ground has the best flavor.
- Sea salt – Flaky sea salt is perfect for this recipe, just don’t use too much!
- Garlic powder – For an extra garlicky taste, add another 1/2 tsp of garlic powder to the mix.
- Almond milk – Use plain unsweetened almond milk. Double check the label – you really don’t want this fish to taste like vanilla. Yuck!
- Avocado oil – Buy a spray bottle, not a jar of avocado oil.
How long will tortilla crusted tilapia stay fresh?
In an airtight container in the fridge, this baked fish will stay fresh for up to 3 days. To reheat your leftovers, use your toaster oven or air fryer – NOT the microwave!
Will this recipe work for other types of fish?
The tilapia in this recipe can be replaced with another white fish like cod or haddock, if you’d prefer. Just be conscious that your cooking time may differ based on how thick the filet is.
Can I use a different kind of chip?
Tortilla chips are best because they’re thicker and will hold together better than regular chips.
You can, however, use a different flavored tortilla chip instead of just plain classic corn tortilla. Switch it up with a lime flavored one or even a chili flavored one!
Late July has a bunch of flavors that I love, especially the jalapeño lime one!
Can I make tortilla crusted tilapia ahead of time?
Technically, yes. You can reheat your leftovers in the oven or air fryer within 3 days of making this dish.
However, keep in mind that this baked fish is best the first day you make it, especially in the first few minutes of removing it from the oven! For the best and freshest results, serve this dish as soon as you make it.
Swim on over to these other delicious fish recipes!
Tortilla Crusted Tilapia
- 1 ½ pounds tilapia, about 4–6 filets
- 3 cups crushed tortilla chips, about 10 ounces of chips
- ¾ cup gluten-free all-purpose flour
- 3 tablespoons corn starch
- ½ teaspoon ground black pepper
- ½ teaspoon sea salt
- ½ teaspoon garlic powder
- ¾ cup unsweetened plain almond milk
- ¼ cup water
- Spray avocado oil
- Preheat the oven to 400° F and line a baking sheet with parchment paper or a silicone mat.
- Place the tortilla chips into a food processor and blitz until ground, you should still have some texture and larger pieces. Transfer to a plate.
- In a shallow bowl, whisk together the all-purpose flour, corn starch, almond milk, water pepper, sea salt, and garlic powder.
- Dip each tilapia filet into the batter then dredge through the tortilla chips. Place on the baking sheet and repeat with remaining tilapia. Spray the fish with avocado oil spray and transfer to the oven.
- Bake for 25-30 minutes or until golden brown. For a darker fish, broil for the last 5 minutes. Serve immediately with mango salsa and avocado slices.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.