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Tilapia Filets in Tortilla Crust

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  • Prep 5 min
  • Total 30 min
  • Ingredients 6
  • Servings 2
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These tilapia filets in tortilla crust were a nice discovery when I made them at home a few days ago. Tortillas make a crunchy and golden crust, which gives the fish a special flavor. Who says tortillas can’t be used as breadcrumbs? Tilapia or mojarra, as it’s also known, cooks quickly, so you can make dinner in just half an hour. Serve these filets with green sauce and guacamole. Enjoy!
by Silvia Martinez
Updated Dec 15, 2016
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  • 2 tilapia filets
  • 2 cups totopos (tortilla chips)
  • Salt and pepper to taste
  • 2 tablespoons flour
  • 1 egg
  • 1/4 cup oil


  • 1
    Dry the tilapia with a paper towel.
  • 2
    Crush the totopos with your hands until you get the desired consistency. They can be as fine or as coarse as you want.
  • 3
    Season the filets. Set aside.
  • 4
    Beat the eggs and pour the flour on a flat surface.
  • 5
    Take one of the filets and coat them with flour. Then, dip them in the egg and coat them with the crushed totopos. Repeat.
  • 6
    Heat the oil in a non-stick pan and fry the filets for about 3 minutes on each side or until they’re fully cooked.
  • 7
    Serve immediately.

Expert Tips

  • tip 1
    I suggest you look for homemade totopos rather than tortilla chips because the homemade ones are usually thicker, and this is better for this recipe.
  • tip 2
    Taste the totopos before crushing them to see how salty they are. This will help you determine how much salt to use to season the filets.

Nutrition Information

No nutrition information available for this recipe
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