📖 Cornmeal Crusted Fish Tacos

A long tray of crispy fish tacos topped with slaw, cilantro, and salsa.

5 from 11 votes

These homemade fish tacos are THE BEST. Tilapia fillets are breaded in a cornmeal crust and pan-fried to create delicious and crispy fish tacos. Serve with your favorite tortillas and toppings and enjoy!

Prep Time10

Cook Time15

Total Time25

Course: Mains

Cuisine: American, Mexican

Servings: Servings

Calories: 221kcal

Author: Meredith

Equipment

Ingredients

6, 3 oz tilapia fillets thawed if using frozen fish (size is approximate)
4 tablespoon cornmeal
1 tablespoon Southwest seasoning
⅓ C neutral oil + additional as needed*
Tortillas and desired toppings for serving

Instructions

Mix together cornmeal and seasoning on a dinner plate and set aside.
Pat thawed tilapia fillets dry with a paper towel.
Press each fillet into the cornmeal mixture to create a thin and even coating on each side. Move the fillets around to also cover the edges. Set breaded fillets aside.
Place oil into a large skillet to create an even, thin layer across the entire bottom of the pan. Heat over medium-high heat until the oil is between 325°F and 400°F. (A quick way to check this is flicking a small drop(s) of water onto the oil; it will sizzle when it's at temperature.).
Cook 2-3 fillets at a time until golden brown on each side and internal temperature is at 145°F (~2mins per side).
Place pan-fried fish in a single layer on a wire rack set on a cookie sheet lined with aluminum foil to drip any excess oil off (the aluminum foil over the baking sheet makes for easy clean up!). You can also keep prepared fish warm as you continue to cook the remaining fillets by placing the baking sheet and rack into the oven preheated to 170°F.
Break fillets into smaller pieces and serve with your favorite tortillas and toppings.

Notes

The best neutral oil options for pan-frying include: canola oil, vegetable oil, corn oil, safflower oil, sunflower oil, peanut oil, and avocado oil.

Recipe Variations and Substitutions

Try a different white fish. Cod is a popular for fish tacos. You could also use halibut, haddock, mahi mahi, or grouper instead.
- Note: If you are using a fish other than tilapia, note the thickness of the fillet. Thicker fillets will have a breading-to-fish ratio that's heavier on the fish (so less of a crispy bite than noted for the tilapia in this recipe). The cooking time will also be longer than noted in the recipe due, so make sure to use an instant read thermometer to ensure your fish is fully cooked.
Use a different seasoning. Alternate spice blends for the southwest seasoning include taco seasoning, fajita seasoning, or even Cajun seasoning.

*The nutrition facts for this recipe were calculated without a shell/tortilla or toppings as these will vary widely based on personal preference

Nutrition