This tortilla crusted tilapia is a fun take on a traditional fried fish. Pair with homemade salsa and tomatillo sauce.
INGREDIENTS
- 4 tilapia filets
- 5 corn tortilla cut into small pieces, bread crumb consistency
- 1 jalapeño
1 tsp ground cumin - 1 tsp chili powder
- 3 eggs beaten
- 3 tbsp avocado oil
- 3 sprigs of cilantro, chopped
- ½ cup all-purpose flour
- Salt & pepper to taste
METHOD
- Chop jalapeno pepper and cilantro and add to chopped tortillas. Add chili powder, ground cumin, and season with salt and pepper.
- Season tilapia filet with salt and pepper. Dredge in flour and shake off excess. Dip each filet in egg wash and then roll in tortillas.
- Place a heavy skillet over medium heat, add oil. When the oil is hot, add the filet and cook until golden brown about 2 minutes. Place in oven to finish cooking-about another 12 minutes or until the fish flakes.
- While the fish is baking, make the roasted corn salsa and tomatillo sauce.