This easy baked fish recipe turns everyday tilapia into crispy baked fish tacos with a crunchy cornmeal crust. Ready in under an hour, these tacos are excellent topped with a bright cilantro-garlic-lime crema — a simple way to make Taco Tuesday feel special.
Fish tacos are a weeknight favorite because they are fast, affordable and delicious. This version uses a homemade cornmeal dredge for extra crunch and flavor, and baking keeps the dish lighter while still delivering crisp texture.
While you can buy pre-mixed cornmeal coatings, mixing your own takes only a couple minutes and lets you control seasoning. The pantry-friendly blend in this recipe creates a golden crust that holds up well in tortillas.
Any firm white fish works for these tacos, but tilapia is an excellent, economical choice. It holds together well during preparation and baking, and it’s widely available at a lower price than many other fillets.
Trim any dark bloodline from the fillets and cut them into finger-sized pieces that fit your tortillas (about two per taco). Coat the fish pieces in the cornmeal mixture so each piece is evenly covered.
Place the coated fish on a wire rack set over a baking sheet and lightly spritz with olive oil or cooking spray. Baking on a rack allows hot air to circulate so the crust browns evenly and stays crisp.
Instead of plain sour cream or store-bought sauces, try the cilantro garlic lime crema included here. It’s tangy, fresh and bright — the perfect foil for the crunchy fish.
Popular toppings include salsa verde, shredded cabbage, queso fresco, cilantro, avocado and pico de gallo. If avocados aren’t ripe, the tacos are still excellent with the crema and cabbage for crunch.
Serve these tacos on lightly charred corn tortillas for authenticity, or use flour tortillas if you prefer. A simple cilantro-lime slaw or red cabbage slaw also pairs beautifully alongside the fish.
More taco recipes you’ll love:
- Tinga Style Pork Tacos
- Tangy Garlic Lime Shrimp Tacos
- Leftover Braised Pork Tacos
- Quesabirria Tacos
- Tacos Carne Asada with Grass Fed Steak
- Chicken Street Tacos
- Smoky Black Bean Tacos
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Crispy Baked Fish Tacos
INGREDIENTS:
For The Fish
- ⅓ cup cornmeal
- ¼ cup Wondra flour
- 1 teaspoon ground cumin
- ½ teaspoon chili powder
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 pound tilapia fillets or other firm whitefish
- 2 tablespoons olive oil
- spritz vegetable spray
For the Tangy Garlic Herb Crema
- 8 ounces sour cream fat free if desired
- ½ cup cilantro
- 1 large clove garlic
- 1 lime zested
For Tacos:
- 8-10 small tortillas (flour or corn), heated in the oven or a dry pan.
- ½ cup cilantro
- 1 cup green cabbage shredded
- 1 cup red cabbage shredded
- ¾ cup salsa verde or your preferred salsa
- 1 cup queso fresco crumbled (optional)
- lime cut into wedges
DIRECTIONS:
For The Fish
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Preheat oven to 375°F (190°C). Place a metal rack over a baking sheet and spray the rack with vegetable spray.
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In a shallow bowl, whisk together cornmeal, Wondra flour, cumin, chili powder, salt and pepper.
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Cut fillets into fingers and brush with olive oil. Toss a few pieces at a time in the cornmeal mixture to coat, then transfer to the rack. Lightly spray the tops with vegetable spray and bake 15–20 minutes, until golden and cooked through.
For The Tangy Garlic Herb Crema
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In a blender, pulse cilantro, garlic and lime zest until finely chopped. Add sour cream and blend until the crema is smooth and slightly green. Refrigerate until ready to serve.
For The Tacos:
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Assemble tacos by placing 1–2 pieces of crispy fish in a warmed tortilla. Top with shredded cabbage, cilantro, queso fresco, salsa verde and the crema. Serve with lime wedges.
NOTES:
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