Baked Tilapia Tacos – COPY

Baked Tilapia Tacos – COPY

Take baked tilapia, throw on all the fixings and wrap it all up in a warm, crispy shell for the perfect fish taco. With these tasty tilapia tacos on your menu, every night becomes taco night.


  • Tilapia, seasoned and baked - 3 oz.
  • Culinaire Ventura Foods Ranch Dressing - 3 oz.
  • Corn tortillas, 4 inch - 6 each
  • Green cabbage, shredded - .5 Cup
  • Cilantro, chopped - 2 tbs.
  • Mango, diced 1/4" - .25 Cup
  • Salt and pepper mix - As needed
  • Tomatoes, diced 1/4" - 1 tsp.
  • Green onion, sliced thin - 3 tbs.
  • Lemon or Lime wedges - 2 each

Cooking calculator

Adjust measurements based on the number of servings


  1. Season the tilapia with salt and pepper. Bake in the oven at 350F degrees for approx. 8 minutes or until the fish is firm to the touch. Break the fish up into small pieces.

  2. Heat 2 corn tortillas up. 2 tortillas are for the re-enforcement of the structure of the shell - holding all the ingredients in the shell.

  3. On the tortilla, place the shredded cabbage, layer the fish, and drizzle with the Ranch dressing over the top of the fish. 1 oz. cooked fish per taco followed by the ranch dressing.

  4. Take the tomatoes, cilantro, mangos, and green onions and mix well in a clean bowl, add salt and pepper for additional flavor. Sprinkle the fresh salsa over the fish and place the tacos on the plate with 2 lime or lemon wedges for garnish.

Chef Notes: The dressing/sauces can interchange as well as the protein.

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