Ingredients
8corn tortillas,cut into quarters
1½tsppaprika
2tspcumin
½tspcayenne pepper
salt
¾tsponion powder
½tspgarlic powder
2large eggs
½cupall purpose flour
1½lbtilapia fillets
vegetable oil,for cooking
1lime,cut into wedges, for serving
cilantro sprigs,for garnish, optional
Preparation
Combine the corn tortillas, paprika, cumin, cayenne pepper, 1½ teaspoons of salt, onion powder and garlic powder in the bowl of a food processor fitted with the metal blade. Process until the tortillas are ground into coarse crumbs.
Transfer the tortilla crumbs to a dinner plate.
Crack the eggs into a wide, shallow bowl and beat with a fork until blended. Place the flour on a dinner plate.
Line a baking sheet with aluminum foil.
Set up an assembly line with the flour first, the beaten eggs second, the tortilla crumbs third, and the baking sheet fourth.
Lightly season the tilapia with ¼ teaspoon of salt. Working with 1 fillet at a time, dredge in the flour mixture, shaking excess over the plate so just a light coating remains; dip in the eggs and turn to coat evenly, letting any excess drip off so just a light coating remains; then dredge in the tortilla crumbs, turning to coat evenly.
Place the breaded fillets on the lined baking sheet. Cover and refrigerate until ready to cook.
Coat a large non-stick sauté pan generously with vegetable oil and place over medium heat. When the oil is hot, place 2 tilapia fillets in the pan and cook for 3 to 4 minutes, until the first side is golden brown.
Flip and continue cooking for about 2 minutes more, until done. Transfer the tilapia to a serving platter. Wipe the pan clean and repeat with remaining fillets.
Serve warm, and enjoy!
