TOPEKA, Kan. (KTMJ) – Topeka Hy-Vee Seafood Manager Ken Sanford demonstrated on the FOX 43 at 4 show Wednesday a different style of taco you might have never heard of. 

Sanford showed a recipe that puts a spin on your ordinary taco night by introducing you to how to make the perfect tilapia fish taco. He also shared an ingredient list and step-by-step instructions:


  • 1 lb. Hy-Vee Rainforest tilapia filets
  • 3/4 c. + 1/3 c. Old El Paso zesty ranch taco sauce
  • 2 cups Hy-Vee plain panko bread crumbs
  • 1 pkg. Hy-Vee original taco seasoning
  • Hy-Vee non-stick cooking spray
  • 5 cups coleslaw mix
  • 8 Hy-Vee taco-size flour tortillas 
  • For Mango Jalapeno Tacos: top with fresh mango chunks, thinly sliced red onions, thinly sliced jalapenos, and zesty ranch taco sauce
  • For Traditional Tacos: fresh pico de gallo, Mexican crema, crumbled cotija cheese


Pat tilapia filets dry; cut into small strips. Place 3/4 c. ranch taco sauce in a shallow bowl. Combine 2 cups bread crumbs with taco seasoning mix in another shallow bowl. Dip fish, one piece at a time, into sauce; shake off excess. Evenly coat with bread crumb mixture, pressing to adhere. Lightly spray the air-fryer basket with nonstick spray. Place coated fish strips in a single layer in basket; lightly spray with nonstick spray. Air fry for 5-6 minutes or until lightly golden and fish flakes easily with a fork, turning fish and spraying with nonstick spray halfway through. Combine coleslaw mix and 1/3 c. additional ranch taco sauce. Serve fish on flour tortillas with coleslaw and desired toppers. Serves 4. 


For more cooking videos and recipes, click here to find them on or click here to find them in the Seasons magazine playlist.