Crispy Panko Tilapia with Mango Salsa and Chili-Lime Mayo

Bring the vibrant flavors of the tropics to your table with this crispy panko-crusted tilapia. The fish is coated in a seasoned panko breadcrumb mixture and pan-fried until golden and flaky. It’s paired with a bright mango-cilantro salsa and a creamy chili-lime mayo that adds a sweet and tangy kick.

This dish is perfect for a quick weeknight dinner but impressive enough for guests. Served over simple white rice, every bite balances crunch, freshness and a hint of heat. Ready in under 30 minutes, it’s a delicious way to enjoy seafood with a Caribbean twist.

Log in to save recipes and build weekly shopping lists.

Ingredients

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 tablespoon CornstarchView ingredient guideLike ingredientDislike ingredient

0.5 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

1 ounce Sweet Thai Chili SauceView ingredient guideLike ingredientDislike ingredient

0.75 cup White RiceView ingredient guideLike ingredientDislike ingredient

11 ounce TilapiaView ingredient guideLike ingredientDislike ingredient

4 ounce MangoView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

4 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings) and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until tender, 15-20 minutes. Keep covered off heat until ready to serve.
2. While rice cooks, wash and dry produce. Halve, peel and thinly slice shallot lengthwise. Drain mango (reserving juice). Roughly chop cilantro. Quarter lime.
3. In a small bowl, combine shallot, mango, half the cilantro, 1 tsp mango juice (2 tsp for 4 servings), juice from half the lime, salt and pepper. In a separate small bowl, combine mayonnaise, chili sauce and a squeeze of lime juice (big squeeze for 4). Stir in water ½ tsp at a time until mixture reaches a drizzling consistency.
4. Halve tilapia lengthwise. (TIP: Each fillet will have a larger piece and a smaller piece.) Pat dry with paper towels. In a shallow dish, combine Fry Seasoning, sour cream, 1 TBSP water (2 TBSP for 4 servings), salt and pepper. On a plate, combine panko and cornstarch. Dip each fillet into sour cream mixture until coated on both sides, then press into panko mixture until evenly coated.
5. Heat a ⅓-inch layer of oil in a large, preferably nonstick, pan over medium-high heat. Once oil is hot enough that a pinch of panko mixture sizzles when added to the pan, add coated tilapia; cook until crust is golden and tilapia is cooked through, 2-3 minutes per side. (For 4 servings, fry tilapia in batches.) Transfer to a paper-towel-lined plate.
6. Divide rice and tilapia between plates; top tilapia with salsa. Drizzle rice with sweet chili-lime mayo and garnish everything with remaining cilantro. Serve with any remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use frozen tilapia?

Yes, just thaw it completely and pat dry before coating.

What can I substitute for mango?

Try diced pineapple or papaya for a similar sweet and tangy salsa.

Is there a gluten-free option?

Use gluten-free panko breadcrumbs and ensure your fry seasoning is gluten-free.