Tortilla Crusted Fish

Crushed tortilla chips make a great breading for fish! It's easy to make on the stove or in the oven. Top the crispy fish fillets with Pico de Gallo and a drizzle of Cilantro-Lime Sauce for a festive, restaurant-quality seafood dinner.

  • 4 tilapia fillets (6 ounces each) or any other moist fish

  • 1/3 cup all purpose flour

  • 1 -1/2 cups finely-crushed MASAMOR corn tortilla chips

  • 1/2 teaspoon sweet paprika

  • 1/4 to 1/2 teaspoon ground cayenne pepper (depending on how spicy you like your fish)

  • 1/2 teaspoon ground cumin

  • 1/2 teaspoon garlic powder

  • 1/2 teaspoon onion powder

  • 2 large eggs

  • 1 teaspoon cool water

  • 1/2 cup vegetable or canola oil , divided (for pan-frying) OR

  • vegetable or canola oil spray , for air frying or baking

  • kosher salt and freshly ground pepper

Cherry Tomato Pico de Gallo