Very good, however I changed it up a bit LOL I am somewhat like Sandra Lee when it comes to cooking LOL I crushed Hint of Lime Tostitos, added southwest seasoning, and fresh cilantro. I still followed the egg dipping and baking temp/time and it was delicious.
I liked the idea of this recipe and added a few twists. I used black, red, green and white tortilla chips chopped with the cillantro and lime zest. Very eye apealing. I have tried this on tilapia, grouper, cod and snapper. For a little more zip add a pinch of chipotle. It is a WOW.
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!
this recipe was great and tasty! The only thing i found was that i used up most most of the crumb mixture before crusting all the fish!!
This is a wonderful coating for tilapia! Loved the touch of jalapeno and the lime and the seasonings. I had a quarter of a sweet red pepper to use up which added a nice bit of colour. Also had no cilantro so subed with parsley. All in all the coat made th tilapia very flavourful. Thansk for posting.
I made this tonight along with Jalapeno corn slaw and Southwest Spaghetti Squash. It was a delightful dinner. This fish recipe is added to my regular rotation! Oh - don't omit the salt (which I did but added some at the table) and serve with lime wedges!
My husband loved it! I had the same problem with the tortilla breading, it's not easy to spread ( I cooked mine on stove) and when I flipped it some of the breading came off. Next time I'll try it with tortilla chips
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.
I've made this twice. My kids love to help tear the tortillas and batter the fish. It's delicious and we never have leftovers! I was worried that it might be a bit spicy for my young kids, but there were no complaints!
Good recipe, but you might find (like I did) that using fresh corn tortillas as opposed to tortilla chips makes the breading a little tricky. It's so moist that your coverage could suffer. It is the healthier alternative, though, and the flavor's still good.