Serves 4
45 min
Tortilla-Crusted Tilapia
Recipe GLPR78b8164d2814f1
Delicate tilapia fillets coated in crushed tortilla chips and baked until golden and flaky, served with a zesty cilantro-jalapeño aioli. This gluten-free, pescatarian main course is ready in under 45 minutes and serves four.
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Ingredients
4 tilapia fillets, 6 ounces each
1 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper
1 teaspoon fresh lime juice, divided
1 cup finely crushed tortilla chips
1/4 teaspoon cayenne pepper
1 large egg
1/2 cup mayonnaise
1 jalapeño, stemmed, seeded, and finely diced
1 garlic clove, minced
1 teaspoon chopped fresh cilantro
Directions
Preheat your oven to 400°F. Lightly coat a baking sheet with cooking spray or line it with parchment paper.
Pat the tilapia fillets dry with paper towels. Drizzle 1 teaspoon lime juice over both sides of each fillet. Season all sides with 1 teaspoon salt and the black pepper.
In a shallow bowl, combine the crushed tortilla chips and cayenne pepper and mix well.
Beat the egg in another shallow bowl until well combined.
Dip each seasoned tilapia fillet into the beaten egg, coating both sides, then immediately roll in the tortilla chip mixture, pressing gently so the coating adheres.
Arrange the coated fillets on the prepared baking sheet in a single layer.
Bake for 15 to 17 minutes, until the fish is opaque throughout and flakes easily when tested with a fork at the thickest point.
While the fish bakes, prepare the cilantro-jalapeño sauce. In a small bowl, whisk together the mayonnaise, diced jalapeño, minced garlic, chopped cilantro, and remaining lime juice. Taste and adjust seasoning with additional salt if needed.
Transfer the baked tilapia fillets to serving plates and serve immediately with the cilantro-jalapeño sauce on the side.
