• Prep Time
    10 Mins
  • Cook Time
    0 Mins
  • Total Time
    10 Mins
  • The base number of servings for this recipe is 8
    OK

    Tortilla Encrusted Tilapia with Mango, Kiwi, and Black Bean Salad

    This flavorful and easy tilapia recipe is all about fresh ingredients and great textures. Tilapia fillets, a healthy and inexpensive choice, are coated with crushed tortilla chips mixed with hint of ancho and cumin and then baked until golden and crunchy. A salad of beans, corn, sweet mango, and tart kiwi provides a fresh and juicy accompanyment the whole family will love.


    Ingredients
    For the Tilapia
    4
    ounces
    tortilla chips, finely crushed in a food processor
    1
    teaspoon
    ancho chile powder
    1/2
    teaspoon
    ground cumin
    1
    large lime, zested and juiced
    8
    tilapia fillets, thawed if frozen
    *
    kosher salt and freshly ground black pepper, to taste
    For the Salad
    1
    15-ounce can black beans, rinsed and drained
    1
    15-ounce can corn kernels, drained
    1
    15-ounce can diced tomatoes, drained
    1
    mango, peeled and diced
    2
    large kiwis, peeled and diced
    1/2
    medium red onion, finely diced
    1/3
    bunch cilantro, roughly chopped
    1
    serrano, seeded and finely diced
    For the Vinaigrette
    3
    tablespoons
    extra virgin olive oil
    1
    tablespoon
    white wine vinegar
    *
    juice of 1/2 lime
    *
    kosher salt and freshly ground black pepper, to taste
    Directions
    Preheat the oven to 400°F. Line a baking sheet or shallow baking dish with foil.
    In a shallow bowl combine the tortilla chip crumbs, ancho powder, and cumin. Add salt and pepper to taste.
    Pour the lime juice over the tilapia fillets. Gently bread each side of the fillets with the tortilla crumb mixture and place in the baking dish. Sprinkle the lime zest over the fillets.
    Bake until the crumb coating is nicely golden brown, about 15 minutes.
    While the fish is baking, mix all the salad ingredients together in a large bowl.
    In a separate bowl, whisk all the vinaigrette ingredients until emulsified. Pour over the salad and toss to coat.
    Serve the fish with the salad on the side.

    The base number of servings for this recipe is 8
    OK

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