Community Pick
Tortilla Crusted Tilapia
photo by Derf2440
- Ready In:
- 30mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 4 tilapia fillets
- 6 corn tortillas, torn in pieces
- 1 jalapeno pepper, seeded and coarsely chopped
- 1 teaspoon lime juice
- 1⁄4 cup fresh cilantro
- 1⁄2 teaspoon chili powder
- 1⁄4 teaspoon ground cumin
- 1 teaspoon seasoning salt
- 1 egg, beaten
directions
- Preheat oven to 375°F Coat a baking sheet with cooking spray.
- Place tortilla pieces, pepper, lime juice, cilantro and spices in blender. Pulse until the mixture is uniform small crumbs. Spread on plate.
- Beat egg in shallow dish.
- Dip each fillet in egg, then in crumbs, patting crumbs to adhere. Place on baking sheet.
- Bake until fish flakes, about 15 minutes depending on thickness of fillets.
Reviews
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Best thing about this recipe? I didn't have to scroll past a rambling stream of consciousness blog about how you were strolling past a stream whilst on a long romantic walk with your husband, spotted fish swimming, gathered wild cilantro on the way home, oh, and you're in Mexico so you bought fresh homemade corn tortillas at the market, and oh, so, yummy..... Anyways, made this tonight. Only substitution was using mayonnaise instead of eggs as binder for coating to tilapia. It was really good. Thanks for Just. Posting. A. Recipe. end rant.
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Our local grocery store sells already prepared Tortilla Crusted Tilapia and I LOVE it, so I thought I'd try to find the recipe -- this is a pretty close match! I don't bake a lot of fish but this was very easy to prepare and super yummy -- not "fishy" tasting at all. Best of all? My picky 1 year old gobbled it up. That alone makes it worth 5 stars in my book!
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Tweaks
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I admit - I messed with your recipe, dianegrapegrower. Instead of regular corn tortillas, I used tortilla chips (plain, not any fancy flavor) and amped the seasonings a little - more cumin, some coriander powder, more red chile powder, and a dash of cayenne. I also added more lime juice than called for and some finely zested lime rind. Everything else was pretty much the same. The tortilla chips retained a lot of their crispiness even after cooking and had such a nice "corn" flavor. I can imagine that using real tortillas would be good, too, but I wanted that crunch. The whole family enjoyed this.
RECIPE SUBMITTED BY
dianegrapegrower
United States