Ground tortillas give this tilapia a deliciously crunchy (and kid-friendly) coating.
Servings: 4
Prep Time:30 Minutes
Cook Time:15 Minutes
Total Time:45 Minutes
Ingredients
8corn tortillas, cut into quarters
1½ teaspoonspaprika
2 teaspoonscumin
½ teaspooncayenne pepper
Salt
¾ teaspoononion powder
½ teaspoongarlic powder
2large eggs
½ cupall purpose flour
1½ poundstilapia fillets (cut in half if the fillets are larger than 7 ounces)
Vegetable oil for cooking
1 lime, cut into wedges, for serving
A few springs cilantro, for garnish (optional)
Instructions
Combine the corn tortillas, paprika, cumin, cayenne pepper, 1½ 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.
Lightly season the tilapia with ¼ teaspoon salt. Working with one fillet at a time, dredge in the flour mixture, shaking excess over the plate so just a light coating remains; dip in the eggs and turn to coat evenly, letting any excess drip off so just a light coating remains; then dredge in the tortilla crumbs, turning to coat evenly. Place the breaded fillets on the lined baking sheet. Cover and refrigerate until ready to cook (this can be done several hours ahead of time).