Tortilla-Crusted Tilapia with Citrus Slaw and Chipotle Tartar Sauce

May 11, 2020

This hearty tilapia recipe combines a spice-infused tilapia fillet with delicious citrus slaw creating a restaurant quality dish in your own kitchen!

  • Prep: 10 mins
  • Cook: 30 mins
  • Yields: 4 servings



4 (6 oz.) tilapia fillets

1/2 tsp kosher salt

1/4 tsp black pepper

1 cup all-purpose flour

2 tsp ground cumin

2 tsp ground coriander

2 large eggs, beaten lightly

2 cups crushed corn tortilla chips

1/4 cup canola oil, divided


2 tbsp extra virgin olive oil

1 1/2 tbsp apple cider vinegar

1 tbsp orange zest plus 2 Tbsp. fresh juice (from 1 orange)

1 tsp granulated sugar

1/2 tsp kosher salt

4 cups thinly sliced purple cabbage

1/2 cup thinly sliced scallions

1/4 cup finely chopped fresh flat-leaf parsley


1 cup mayonnaise

1/4 cup drained dill pickle relish

2 tbsp chopped canned chipotle pepper in adobo sauce

1 tsp fresh lime juice

1/2 tsp onion powder


1Prepare the Tilapia: Sprinkle both sides of tilapia fillets with salt and black pepper. Combine flour, cumin, and coriander in a shallow dish. Place beaten eggs in a second shallow dish; place crushed tortilla chips in a third shallow dish. Dredge fillets in flour mixture, dip in eggs, and dredge in tortilla chips, pressing to adhere.

2Heat 1 tablespoon of the canola oil in a large nonstick skillet over medium-high. Place 2 fillets in hot oil; cook until golden brown on bottom, about 4 minutes. Turn fillets, add 1 tablespoon of the oil, and cook until fish flakes easily with a fork, about 4 minutes. Transfer fillets to a wire rack over a baking sheet. Keep warm in a 200°F oven. Repeat process with remaining 2 tablespoons canola oil and 2 fillets.

3Prepare the Citrus Slaw: Stir together olive oil, vinegar, orange zest, orange juice, sugar, and salt in a large bowl. Add cabbage, scallions, and parsley; toss to coat. Let stand 10 minutes.

4Prepare the Sauce: Stir together all Sauce ingredients.

5Serve tilapia with Citrus Slaw and Chipotle Tartar Sauce.

This recipe originally appeared on Southern Living.


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