Fish Tacos



  • 8-12 filets of Tilapia (frozen or fresh)
  • 12-20 small flour tortillas
  • 1 cup of finely chopped cilantro
  • 4 limes wedged 
  • 1/2 head of iceberg lettuce, chopped fine
  • 4 tomatoes diced
  • 1 medium-large onion diced
  • 2 cups of italian bread crumbs
  • seasoning salt or creole seasoning
  • 2 cups of vegetable oil, olive oil, or lard (use to pan fry fish)
  • guacamole, salsa, and your queso






  1. In pie pan/deep dish add your italian bread crumbs.
  2. in large enough pan to fit at least two filets at a time, add about 1 cup of oil and bring up to a sizzling temp. (after frying about half the fish, you may need to add more oil to the pan)
  3. if frozen thaw your tilapia in lukewarm water, drain well.
  4. Once oil is ready, take one of the filets, thoroughly coat both sides with the bread crumbs.  Place in the oil and cook til each side is brown (~2-3 minutes/side).  Place on sheets of paper towl to drain away more of the oil. 
  5. Lightly season the top side of fish with you salt or creole seasoning.
  6. While frying up the rest of your filets, chop up all of your accouterments.
  7. When everything is ready, microwave your tortillas for about 30 seconds on high, completely covered in papertowel or a clean dishtowel.
  8. make a taco building buffet: add your fish, a little queso, your veggies, a pinch of cilantro, and then salsa and/or guac. Use the lime wedges to give your taco a little extra kick of citrus!