May 29, 2013

Tortilla Crusted Tilapia

I have really enjoyed my time off with my kiddos and trying to get the house organized! I don't know if that task will ever be truly accomplished, but I try my best :) This summer I will keep the menu light and will only post one recipe a week. My daughter will also drop in with recipes now that school is coming to an end. Today I am sharing a new recipe that I hope you and your family will enjoy,Tortilla Crusted Tilapia! I know you are ready for the recipe so let's get started...

tortilla crusted tilapia

4 tilapia fillets
2 eggs
1/2 cup flour
a bag of your favorite tortilla chips
I use El Milagro tortilla chips. They are unsalted, so if you use a salted tortilla chip you may not need to add salt to the mixture.)
1 tsp chili powder
1 tsp dried oregano
1/2 tsp garlic powder
1/2 tsp cumin
salt and pepper (to taste)
a small bunch of cilantro, a hand full
dried, and stems cut)
lemon and lime wedges for serving

In a food processor (I used a 9 cup food processor) add cilantro and then fill to the top with tortilla chips. Then add seasonings: chili powder, oregano, garlic powder, cumin, salt and pepper. Process on high until chips and seasoning are blended into a fine crumb. 

tortilla crust

Next prepare 3 different stations for dredging, I personally use pie plates. In one pie plate place the flour, in the second one slightly beat the eggs, and the third place the tortilla crumbs. Dredge your tilapia fillets in the flour, then the eggs, and last the tortilla crumbs. Make sure you coat each side of the fish!

Place fillets on a baking sheet lined with parchment paper and bake at 350 degrees in a preheated oven for 20-25 minutes (depending on the thickness of the fillets) or until the fish flakes easily with a fork.

tortilla crusted tilapia 1

Serve with Mexican rice, pico de gallo, or a warm corn and black bean salsa.



  1. This looks like a great recipe and I want to try it this coming weekend. I have always enjoyed using unsalted Mexican chips to cover and crust both chicken and fish. The hardest part is deciding which brand to use for the recipe.

  2. I didn't have regular tortilla chips,but in did have Pringles tortilla south west. It was great all spices were there.


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