Easy Tilapia Quesadillas Recipe

Growing up, fish meant one thing in our house – those frozen rectangle shapes that came in a box. Mom would bake them until they were dry, and we’d drown them in tartar sauce just to get them down. It wasn’t until college that I discovered how good fish could actually be.

That’s when my roommate introduced me to tilapia quesadillas. The mild fish gets a totally different personality when it’s tucked into a crispy tortilla with melted cheese and some simple seasonings. It’s become my go-to way to get my kids to actually enjoy seafood, and it takes less time than those old frozen blocks ever did.

What Kind of Tilapia Should I Use?

Fresh or frozen tilapia fillets both work great in this recipe – just make sure frozen ones are completely thawed before cooking. While there are several varieties of tilapia available, the most common ones you’ll find at the grocery store are white or red tilapia, and either type will work perfectly here. Look for fillets that are firm, have a mild smell, and appear translucent with a pinkish hue. If you’re buying fresh tilapia, try to use it within a day or two of purchase, and if you’re going with frozen, make sure to pat the fillets dry with paper towels after thawing to help them brown better when cooking.

Options for Substitutions

This recipe is pretty flexible and you can make several swaps based on what you have in your kitchen:

• Tilapia: Any mild white fish works great here – try cod, halibut, or even mahi-mahi. Just adjust cooking time slightly based on the thickness of your fish.
• Quesadilla cheese: Can’t find quesadilla cheese? Use Monterey Jack, Oaxaca cheese, or a mix of mozzarella and mild cheddar for similar melty results.
• Corn tortillas: While corn tortillas give authentic flavor, flour tortillas work too. Just know they’ll give a different texture and taste.
• Green olives: Not an olive fan? Skip them or swap with capers for a similar salty bite.
• Pickled jalapeño: Fresh jalapeños work fine – just use less. You could also use pickled serrano peppers or a dash of hot sauce.
• Cilantro: If you’re in the ‘cilantro tastes like soap’ camp, try fresh parsley instead, or just leave it out.

Watch Out for These Mistakes While Cooking

The biggest challenge when making tilapia quesadillas is overcooking the fish – it should be just flaky and opaque, which typically takes only 3-4 minutes per side; cooking it longer will make it tough and rubbery. Another common mistake is overloading your tortillas with filling, which can lead to a messy disaster when flipping – stick to about 2-3 tablespoons of filling per quesadilla for the perfect balance. The secret to getting that perfect crispy exterior is cooking your quesadillas on medium heat rather than high heat, allowing the cheese to melt completely while the tortilla gradually turns golden brown (about 2-3 minutes per side). For the best results, pat your tilapia dry before cooking and let the cooked fish rest for a few minutes before flaking it, which helps keep the moisture in and prevents your quesadillas from becoming soggy.

What to Serve With Fish Quesadillas?

These fish quesadillas pair perfectly with classic Mexican side dishes that complement their fresh, zesty flavors. A simple serving of Mexican rice adds substance to the meal, while black or pinto beans seasoned with cumin and garlic make it more filling. For something fresh, try a quick cabbage slaw with lime juice and cilantro, or whip up some guacamole and fresh pico de gallo for dipping. Don’t forget to set out some Mexican crema or sour cream on the side to cool things down if the jalapeños bring too much heat!

Storage Instructions

Keep Fresh: Already assembled tilapia quesadillas are best eaten right away while the tortillas are crispy and the cheese is melty. If you have leftovers, wrap them in aluminum foil and pop them in the fridge for up to 2 days. The fish filling by itself can be stored in an airtight container in the refrigerator for up to 3 days.

Make Ahead: You can prep the tilapia filling a day in advance and keep it in the fridge. When you’re ready to eat, just warm up the filling and assemble your quesadillas fresh – this way you’ll get that perfect crispy tortilla and gooey cheese combination!

Warm Up: To bring back some crispiness to leftover quesadillas, warm them in a dry skillet over medium heat for about 2 minutes per side. Skip the microwave if you can – it’ll make the tortillas soggy. A toaster oven works great too, just heat them for a few minutes until the cheese starts to melt again.

Preparation Time	10-15 minutes
Cooking Time	10-15 minutes
Total Time	20-30 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1200-1400
• Protein: 70-80 g
• Fat: 70-80 g
• Carbohydrates: 90-100 g

Ingredients

• 4 oz tilapia fillet
• 1 tablespoon olive oil
• 1/8 teaspoon freshly ground black pepper
• 1/4 teaspoon salt
• 1/4 cup diced onion
• 1 large garlic clove, minced
• 2 teaspoons green olives, pitted and finely chopped
• 1 pickled jalapeño, seeded and chopped
• 1/4 cup diced and seeded tomato
• 1 tablespoon lime juice, freshly squeezed
• 2 tablespoons chopped fresh cilantro
• 6 corn tortillas
• 1 1/2 cups shredded quesadilla cheese

Step 1: Cook the Tilapia

Preheat a nonstick skillet over medium heat for 1 minute.

Add olive oil and let it heat for an additional minute.

Place the tilapia fillet in the skillet and season it with salt and pepper.

Cook the fish for about 2 minutes, then flip it over, season again, and cook for another 2 minutes until both sides are golden and the fish is cooked through.

Step 2: Prepare the Filling

In the same skillet with the cooked tilapia, add diced onion and chopped garlic.

Sauté these ingredients around the fish for one minute while stirring.

Break up the fish with a spatula and add minced olives, jalapeño, diced tomatoes, and lime juice.

Cook everything together for another minute, stirring to combine the flavors.

Remove from heat and mix in chopped cilantro, then set the mixture aside.

Step 3: Prepare the Skillet for Tortillas

Preheat another skillet or pan over medium-low heat for 1 minute.

It’s important to keep the temperature moderate to prevent the tortillas from overcooking or hardening before the cheese melts.

Step 4: Assemble the Quesadillas

Add as many tortillas as will fit in the pan in a single layer.

Heat the tortillas for 1 minute, then flip them over.

On each tortilla, sprinkle ¼ cup of Shredded Chihuahua® Brand Quesadilla Cheese and 2 tablespoons of the prepared tilapia mixture.

Fold the tortillas in half and press them gently to help the cheese melt and adhere the quesadillas.

Step 5: Serve and Enjoy

Continue cooking the quesadillas for a couple of minutes until the cheese is melted and the tortillas are golden and crisp.

Once ready, remove them from the pan.

Cut each quesadilla into pieces and serve hot, enjoying the combination of flavors and textures!