The desire for this recipe actually originated with a Lean Cuisine meal. Yes, you read that right…there’s actually a lean cuisine meal out there delicious enough that I attempted to re-create it for dinner.
Who’d have thought.
I found a Tortilla-Crusted Tilapia recipe at recipezaar, and figured I’d give it a go!
I liked this recipe, but I think next time I’d use a different fish — and I’d buy a food processor so I can break up my chips properly! (You’ll see large pieces of chip because I got tired of trying to do it the way the recipe instructed — with a blender!!)
All-in-all it was tasty…but it wasn’t as good as Lean Cuisine’s (must be all those chemicals they put in!), and I think DH loved it A LOT more than me.
Tortilla-Crusted Fish
4 tilapia fillets (I used flounder because it was on sale)
6 corn tortillas, torn in pieces (I used corn tortilla chips)
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 (I omitted)
1 egg, beaten
Directions
– Preheat oven to 375 degrees F — coat a baking sheet with cooking spray
– Place tortilla pieces, jalapeno, lime juice, cilantro, and spices in blender — pulse until the mixture is uniform small crumbs. (Seriously? Use a food processor. All the blender did was make the ground stuff get stuck in the bottom) Spread on a plate
– Dip each fillet in egg, then in crumbs, patting crumbs to adhere, please on baking sheet
– Bake until fish flakes, about 15 minutes, depending on the thickness of your fillets
I served the fish with mexican sour cream rice, and broccoli
