Fast and easy, Tortilla Crusted Tilapia with Avocado Mango Salsa comes together in a snap for healthy weeknight dinners. Tender, flaky fish is topped with a crunchy tortilla crust that has a perfectly spicy bite. The Avocado Mango Salsa is the perfect balance for the subtle heat. A hit with the entire family.

Tortilla Crusted Tilapia in a cast iron skillet with mango salsa on each filet

Tortilla Crusted Tilapia

For those of you that observe lent I give you this tilapia recipe. But not just any tilapia recipe, this is a Tortilla Crusted Tilapia with Avocado Mango Salsa. And I think it’s actually quite splendid. One of the best recipes I ever made, if you want to know. And it couldn’t be easier to whip up on a busy weeknight….or on Fish Friday.

This recipe was inspired by a frozen Tortilla crusted fish I found at Costco like a billion years ago and I haven’t seen it since. The tilapia is lightly crusted with crushed tortillas and has a little bit of spice to it…..and it is simply amazing in every sense of the word.

Tortilla Crusted Tilapia on a white plate with lime slices and a wooden fork.

What is Tilapia

Low in calories and high in protein, tilapia is a freshwater fish native to Africa and the Middle East. It bakes up tender and flakey making it a favorite fish for us here. It’s thinness ensures it cooks up quickly and easily.


All you need for this Crispy Baked Tilapia recipe are the dregs of broken tortilla chips that are in the bottom of your bag….a few tilapia filets and spices….and a little olive oil. Sooooo easy.

Then, while you’re baking up your tilapia, you whip up the Avocado Mango Salsa which is fantastic all by itself. And if you’re not really a fan of mangos or avocados, you can use this fantastic pineapple salsa or this easy tomato salsa instead. They’re both wonderful with this fish recipe.

Tortilla crusted tilapia in a black cast iron skillet with sliced limes in a blue bowl.

How to Cook Tilapia

  1. Prep the tilapia. Pat the tilapia dry and arrange in a baking sheet.
  2. Make the crust. Pulse the tortilla chips, chili powder, cumin, garlic powder and cayenne in a food processor until fine crumbs form. Drizzle with olive oil, lime zest and lime juice.
  3. Top the fish. Press the crumb mixture on top of the tilapia.
  4. Bake the tilapia. Transfer to the oven for 10 minutes until the fish is cooked through.
  5. Make the salsa. Add the salsa ingredients to a bowl and toss to coat.
  6. Serve. Plate the Tilapia with the salsa and serve.

So quick, easy and satisfying.

Tortilla Crusted Tilapia on a white plate.

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Tortilla Crusted Tilapia in a cast iron skillet with mango salsa on each filet

Get the Recipe: Tortilla Crusted Tilapia Recipe

Crispy, crunchy Tortilla Crusted Tilapia with Avocado Mango Salsa is a fast, easy and healthy dinner your whole family will LOVE!
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  • 4 tilapia filets, approximately 1 pound
  • 2 cups tortilla chips
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon cayenne pepper
  • 1 tablespoon olive oil
  • 1 tablespoon lime zest, divided
  • 2 tablespoons lime juice, divided
  • 1 cup diced mango
  • 1 cup cherry tomatoes, quartered
  • 1 avocado, seeded and diced
  • 1/4 cup minced red onion
  • 1/4 cup chopped fresh cilantro
  • salt and pepper, to taste


  • 1 skillet


  • Preheat oven to 375 degrees.
  • Pat the tilapia dry with a paper towel and place on a baking sheet. Set aside.
  • In a food processor, add the tortilla chips, chili powder, cumin, garlic powder and cayenne. Process until fine crumbs form. Transfer to a bowl. Stir in the olive oil, 1/2 tablespoon lime zest and 1 tablespoon lime juice.
  • Divide and spoon  the tortilla mixture evenly among the fish filets then press down to coat the top of the filets.
  • Transfer the fish to the oven and bake for 10 minutes or until the fish flakes easily with a fork.
  • While the tilapia is baking, make the salsa.
  • In a large bowl, stir together the mango, tomatoes, avocado, onion, cilantro and remaining lime juice/zest. Season with salt and pepper, to taste.
  • Top each filet with the salsa and serve immediately.


Salsa can be made up to 24 hours in advance and stored in an airtight container in the refrigerator.
Calories: 760kcal, Carbohydrates: 89g, Protein: 43g, Fat: 27g, Saturated Fat: 4g, Cholesterol: 85mg, Sodium: 348mg, Potassium: 995mg, Fiber: 10g, Sugar: 33g, Vitamin A: 6800IU, Vitamin C: 26.6mg, Calcium: 163mg, Iron: 6mg