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Tortilla Chip Crusted Baked Fish Tacos with Avocado Mango Salsa

Makes 6 tacos, 3 servings


  • 3 large Tilapia fillets split into 6 pieces
  • 1 1/2 cups tortilla chips crushed (I used Guacamole flavored Food Should Taste Good brand)
  • 1/4 cup flour
  • 1 tbsp plus 1 tsp taco seasoning
  • 1 egg beaten
  • 1 can black beans rinsed and drained
  • 6 small flour tortillas
  • 1 tbsp lime juice
  • cooking spray


  • 1/2 mango peeled and diced
  • 1/2 avocado peeled and diced
  • 1 tbsp jalapeno seeded and finely diced
  • salt to taste
  • 1 tbsp lime juice


  • Preheat oven to 400 degrees.
  • Line a large baking sheet.
  • Add tortilla chips, flour, and 1 tbsp taco seasoning to a large ziploc bag. Shake to mix and crush chips with your hands.
  • Make a breading station. Add beaten egg to one plate and chip mixture to another.
  • Dip each fish piece in egg then coat and press in chip mixture.
  • Lay on lined baking sheet and repeat with remaining fish.
  • To make sure they get extra crispy spray fish lightly with cooking spray.
  • Place in the oven for 12-15 minutes until cooked through and flaky and the coating is golden brown.
  • Depending on the size of your fish fillets you may need to cut them lengthwise in half (I had 3 large fillets and cut them into 6 pieces) after they come out of the oven.
  • Meanwhile, add rinsed black beans to a saucepan.
  • Heat over medium low and add 1 tsp taco seasoning and 1 tbsp lime juice. Stir until warmed throughout.
  • Mix together ingredients for salsa in a small bowl. Set aside.
  • Optional: heat flour tortillas on a plate covered with a damp paper-towel in the microwave for 15 seconds.
  • To assemble tacos: add one fillet to each tortilla, along with a few spoonfuls of beans, and then add salsa on top. I serve 2 tacos per person.
  • Serve immediately and enjoy! I like to serve extra salsa and chips on the side.