Tortilla Crusted Tilapia Recipe Recipes Recipe For Lasagna

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TORTILLA CRUSTED TILAPIA



Tortilla Crusted Tilapia image

I'm not fond of fish, but even I like this dish. Tilapia is mild, and the spicy crust is very appealing. I like to make the crumb crust in bulk and freeze in meal sized amounts. Then this becomes a super quick weeknight meal.

Provided by dianegrapegrower

Categories     Tilapia

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

4 tilapia fillets
6 corn tortillas, torn in pieces
1 jalapeno pepper, seeded and coarsely chopped
1 teaspoon lime juice
1/4 cup fresh cilantro
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
1 teaspoon seasoning salt
1 egg, beaten

Steps:

  • Preheat oven to 375°F Coat a baking sheet with cooking spray.
  • Place tortilla pieces, pepper, lime juice, cilantro and spices in blender. Pulse until the mixture is uniform small crumbs. Spread on plate.
  • Beat egg in shallow dish.
  • Dip each fillet in egg, then in crumbs, patting crumbs to adhere. Place on baking sheet.
  • Bake until fish flakes, about 15 minutes depending on thickness of fillets.

TORTILLA-CRUSTED TILAPIA



Tortilla-Crusted Tilapia image

Provided by Lisa Fain

Categories     Kid-Friendly     Quick & Easy     Dinner     Lunch     Tilapia     Spring     Summer     Family Reunion     Party     Sugar Conscious     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Serves 4

Number Of Ingredients 14

Fish:
1 tablespoon fresh lime juice
4 6-ounce tilapia fillets
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 cup finely crushed tortilla chips
1/4 teaspoon cayenne pepper
1 egg
Jalapeño tartar sauce:
1/2 cup mayonnaise
1 jalapeño, stemmed, seeded, and finely diced
1 garlic clove, minced
1 teaspoon chopped fresh cilantro
1 teaspoon fresh lime juice

Steps:

  • Preheat oven to 400°. Lightly grease a baking sheet or line with parchment paper.
  • Sprinkle lime juice on both sides of fish, then season both sides with salt and pepper. Stir together tortilla chips and cayenne on a plate. Beat egg in a bowl. Dip each fillet in egg, then roll in chips. Place each coated fillet on prepared baking sheet.
  • Bake for 15-17 minutes, or until fish flakes.
  • While fish is baking, make tartar sauce: Mix together mayonnaise, jalapeño, garlic, cilantro, and lime juice. Season to taste with salt. Serve with cooked fish.

LAYERED TORTILLA LASAGNA



Layered Tortilla Lasagna image

Provided by Food Network

Categories     main-dish

Time 2h

Yield 8 as a main dish, or 12 to 16

Number Of Ingredients 11

About 4 tablespoons vegetable oil
3 cups (about 6 ounces) sliced stemmed mushrooms
1 1/2 cups corn kernels, preferably fresh and cut off the cobs (about 2 ears)
8 cups (about 10 ounces) packed, stemmed spinach leaves, well rinsed but not dried
1/2 teaspoon salt
16 tortillas (this is better with store-bought rather than homemade)
5 cups Chipotle Cascabel Salsa or substitute
1 cup heavy (whipping) cream, creme fraiche or plain yogurt
3 cups (12 ounces) shredded Mexican asadero-style cheese, brick, Monterey Jack or just about any melting cheese you like
15- or 16-ounce carton ricotta cheese
About 1/3 cup chopped fresh cilantro, for garnish

Steps:

  • Heat 1 tablespoon of the oil in a large skillet over medium. When quite hot, add the mushrooms and cook, stirring, until just tender, 3 to 5 minutes. Add the corn and cook for a minute or two longer, then scrape the mixture into a bowl. Return the skillet to the heat without washing it and add the damp spinach. Cook, stirring constantly, until just wilted, 2 to 3 minutes. Scoop into a colander set in the sink and use a spoon to gently press out excess moisture. Let the vegetables cool, then scoop the spinach in with the mushrooms and corn and season with the salt.
  • Pour a little of the remaining oil into a small skillet to lightly coat the bottom and set over medium heat until hot. One at a time, quick-fry the tortillas for a few seconds per side just to soften them. As the oil is used up, add a little more, let it heat a moment, then continue frying tortillas. Drain the tortillas in a single layer on paper towels, blotting them dry with additional towels. Cut the tortillas in half.
  • Heat the oven to 350 degrees. Lightly oil a 13 x 9-inch baking dish. In a medium-size bowl, mix the salsa with the cream or yogurt. Spread a thin layer of the salsa mixture over the bottom of the baking dish, then cover with 8 tortilla halves. Evenly top with half of the vegetables, a scant 11/2 cups of the remaining salsa mixture and 1 cup of the shredded cheese. Add another layer of 8 tortilla halves. Spread with the ricotta and another scant 11/2 cups of the salsa mixture. Top that second layer with a third round of 8 tortilla halves, the remaining vegetables, another portion of salsa mixture and 1 cup of the shredded cheese. For the final layer, evenly lay out the remaining tortillas, spread with the remaining salsa mixture (making sure to completely cover the tortillas) and evenly sprinkle on the remaining 1 cup shredded cheese.
  • Cover lightly with foil and bake for 25 minutes. Uncover and bake for an additional 10 to 15 minutes, until bubbling and lightly browned. Let stand a few minutes before sprinkling with the cilantro and cutting into squares to serve to your guests on warm plates

PANKO-CRUSTED TILAPIA



Panko-Crusted Tilapia image

Enjoy this easy and delicious breaded tilapia dish with brown rice and mango salsa. Would also be great for fish tacos!

Provided by EAMJM

Categories     Seafood     Fish     Tilapia

Time 20m

Yield 4

Number Of Ingredients 10

1 ½ cups all-purpose flour
3 large eggs, beaten
1 ½ cups panko bread crumbs
¼ cup chopped fresh cilantro
1 lime, zested
1 pinch garlic powder, or more to taste
1 pinch cayenne pepper, or more to taste
salt and ground black pepper to taste
4 tilapia fillets
canola oil, or more as needed

Steps:

  • Put flour and eggs into 2 separate dishes. Combine bread crumbs, cilantro, lime zest, garlic powder, cayenne pepper, salt, and black pepper in a third dish.
  • Season tilapia fillets with salt and pepper. Put 1 fillet in flour, coat both sides, and gently shake off excess. Dip into eggs, turning once, then dredge in the bread crumb mixture to coat. Repeat with remaining fillets.
  • Heat oil in a large skillet over medium heat. Place fillets in the skillet and cook until crust is golden and fish is easy to lift with a spatula, 3 to 4 minutes. Turn and cook on the other side until fish flakes easily with a fork, another 3 to 4 minutes.

Nutrition Facts : Calories 502.8 calories, Carbohydrate 64.7 g, Cholesterol 180.5 mg, Fat 14 g, Fiber 1.5 g, Protein 36.9 g, SaturatedFat 2.4 g, Sodium 341.4 mg, Sugar 0.6 g

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