I blitzed the tortilla chips around in the food processor until they'd formed a fairly fine crumb, but you can obviously use whatever size crumb you prefer. Tilapia's just kind-of delicate, imho, and thus deserves a more delicate crumb. You could even add the seasoning blend and garlic to the food processor with the chips and avoid having to whisk them in later.
Pretty sure potato chip crumbs would be yummy, too. Or Doritos ...
Southwestern Tortilla-Crusted TilapiaYield: 2-4, depending on level of hungries
- 1½ oz finely crushed tortilla chips
- 1 tsp Southwestern seasoning blend [Penzeys Fajita]
- ¼ tsp garlic powder [Penzeys Roasted Garlic]
- 1 oz white whole wheat flour
- 1 egg
- 4 3.5-oz(ish) tilapia fillets
- Garlicky salsa, as desired [Green Mountain Gringo Roasted Garlic]
- Queso fresco, as desired [Tropical Cheese Salvadoreño]
- Preheat oven to 425°F. Line a half sheet pan (13"x18") with parchment.
- Pat fillets dry and set aside.
- Add tortilla chips, seasoning blend, and garlic powder to a shallow bowl. Whisk to combine. Add flour to another shallow bowl. Beat egg in yet another shallow bowl.
- Dip a fillet in flour. Tap to remove excess flour. Dip in egg. Allow excess to drip off. Dip into crushed tortilla chips, pressing down firmly to make sure the chips stick. Place on baking sheet. Repeat with remaining fillets.
- Bake 10 minutes at 425°F or until fillets
- Serve garnished with salsa and queso fresco, if desired.
The tilapia was flaky and sweet while the crust was very crunchy and slightly spicy. All in all, definitely something I'd make again.
I served the tilapia with cilantro rice -- literally, hot cooked brown rice with chopped cilantro stirred in -- and my own lazy attempt at elote -- microwaved corn kernels tossed with butter, lime, cilantro, black pepper, and queso fresco.