Tortilla Crusted Tilapia Food

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TORTILLA-CRUSTED TILAPIA



Tortilla-Crusted Tilapia image

Provided by Lisa Fain

Categories     Kid-Friendly     Quick & Easy     Dinner     Lunch     Tilapia     Spring     Summer     Family Reunion     Party     Sugar Conscious     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Serves 4

Number Of Ingredients 14

Fish:
1 tablespoon fresh lime juice
4 6-ounce tilapia fillets
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 cup finely crushed tortilla chips
1/4 teaspoon cayenne pepper
1 egg
Jalapeño tartar sauce:
1/2 cup mayonnaise
1 jalapeño, stemmed, seeded, and finely diced
1 garlic clove, minced
1 teaspoon chopped fresh cilantro
1 teaspoon fresh lime juice

Steps:

  • Preheat oven to 400°. Lightly grease a baking sheet or line with parchment paper.
  • Sprinkle lime juice on both sides of fish, then season both sides with salt and pepper. Stir together tortilla chips and cayenne on a plate. Beat egg in a bowl. Dip each fillet in egg, then roll in chips. Place each coated fillet on prepared baking sheet.
  • Bake for 15-17 minutes, or until fish flakes.
  • While fish is baking, make tartar sauce: Mix together mayonnaise, jalapeño, garlic, cilantro, and lime juice. Season to taste with salt. Serve with cooked fish.

TORTILLA CRUSTED TILAPIA



Tortilla Crusted Tilapia image

I'm not fond of fish, but even I like this dish. Tilapia is mild, and the spicy crust is very appealing. I like to make the crumb crust in bulk and freeze in meal sized amounts. Then this becomes a super quick weeknight meal.

Provided by dianegrapegrower

Categories     Tilapia

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

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

Steps:

  • 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.

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4.5/5 (6)
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  • In a bowl mix together tortilla chips with all of the seasonings. Whisk together the egg white and water in a separate bowl. Place the flour in a third bowl.
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  • Combine the corn tortillas, paprika, cumin, cayenne pepper, 1-1/2 teaspoons salt, onion powder and garlic powder in the bowl of a food processor fitted with the metal blade. Process until the tortillas are ground into coarse crumbs. Transfer the tortilla crumbs to a dinner plate.
  • Crack the eggs into a wide, shallow bowl and beat with a fork until blended. Place the flour on a dinner plate. Line a baking sheet with aluminum foil.
  • Set up an assembly line with the flour first, the beaten eggs second, the tortilla crumbs third, and the baking sheet fourth.


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