Ingredients
-4 boneless skinless fish fillets of your choice, Tilapia, Snapper or Cod work best for me.
-6 soft corn tortillas, torn into pieces
-1 Fresno or Serrano pepper, seeded and coarsely chopped (Add a second for extra spice**)
-juice from 1 fresh lime
-1/3 cup fresh cilantro
-1/2 tsp chipotle chilli powder (Again, double this if you like a bit more spice.)
-1/4 tsp ground cumin
-1/2 tsp seasoning salt
-1/2 tsp ground sea salt or to taste
-ground black pepper to taste
-1 egg beaten
Preparation
-Preheat oven to 375°F Coat a baking sheet with coconut oil or olive oil.
-Put tortilla pieces, pepper, lime juice, cilantro and spices in a food processor or blender. Pulse until the corn tortillas are uniform small crumbs. Spread dry-ish mixture on a plate.
-Beat egg in shallow dish.
-Dip each fillet in egg, then lay over crumbs, patting fillet on each side to adhere crumbs. Place on baking sheet.
-Bake until fish flakes and crust is crispy, about 15 minutes depending on thickness of fillets.***
**The base of this recipe is on the mild to medium side for spiciness. As I have noted above, if you like things spicier, try adding a second pepper and/or another 1/2 tsp of chili powder. I prefer a spicier mixture myself and almost always add a second pepper to the crust mixture. It’s up to you!
***Also great on the grill in the summertime, though cooking directly on the grill can be a challenge if it is flakier fish so handle carefully!
