Panko Crusted Tilapia with Spicy Tomato Cucumber Salsa
Prep time
Cook time
Total time
Looking To Lighten Up Dinner Now That Summer Is Here? My Panko Crusted Tilapia with Spicy Tomato Cucumber Salsa Is Perfect And Ready In Under 30 Minutes!
Ronni Keller:
Recipe type: Dinner
Serves: 4
  • *For Tomato Cucumber Salsa*
  • 1 Can Diced Tomatoes
  • 1 Cucumber (even chopped)
  • 1 Green Onion (chopped)
  • 1 JalapeƱo (seeded and minced)
  • 1½ TSP Cumin
  • 1 TSP Grated Lime Zest
  • 2 TBS Lime Juice (squeeze after zesting)
  • 1 TBS Olive Oil
  • Salt to taste
  • *For Panko Crusted Tilapia*
  • 4 Tilapia Filets (fresh or frozen, I used fresh)
  • 1 TSP Salt
  • 1 TSP Pepper
  • 1½ Cup Panko
  • 2 Egg Whites (beaten)
  1. *For Spicy Tomato Cucumber Salsa*
  2. Combine all ingredients for cucumber salsa in medium bowl. Cover and place in refrigerator for at least an hour.
  3. *For Panko Crusted Tilapia*
  4. Preheat oven to 425* Line a baking sheet with aluminum foil and place a wire rack on top. Spray rack with nonstick spray. In a large bowl add Panko and seasonings. In another bowl, lightly beat egg whites.
  5. Season each piece of tilapia with salt and pepper. Dip each piece one at a time in beaten egg whites. The immediately dip in Panko. Press down lightly to coat completely. Place on wire rack and bake for 15-18 minutes. Panko should golden brown. Time will vary depending upon your oven.
  6. Plate while fish is still warm, top with spicy tomato cucumber salsa.
  7. ENJOY!
Recipe by Sassy Girlz at