Tortilla-Crusted Tilapia
 Crispy, flavorful, and 100% kid-approved, this tortilla-crusted tilapia is an easy weeknight dinner the whole family will love! Ingredients 8 corn tortillas, cut into quarters 1½ teaspoons paprika 2 teaspoons cumin ½ teaspoon cayenne pepper Salt ¾ teaspoon onion powder ½ teaspoon garlic powder 2 large eggs ½ cup all purpose flour 1½ pounds tilapia fillets (cut in half if the fillets are larger than 7 ounces) Vegetable oil for cooking 1 lime, cut into wedges, for serving A few springs cilantro, for garnish (optional) 8 corn tortillas, cut into quarters 1½ teaspoons paprika 2 teaspoons cumin ½ teaspoon cayenne pepper Salt ¾ teaspoon onion powder ½ teaspoon garlic powder 2 large eggs ½ cup all purpose flour 1½ pounds tilapia fillets (cut in half if the fillets are larger than 7 ounces) Vegetable oil for cooking 1 lime, cut into wedges, for serving A few springs cilantro, for garnish (optional) Instructions Combine the corn tortillas, paprika, cumin, cayenne pepper, 1½ teaspoons 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 salt. Working with one 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 (this can be done several hours ahead of time). 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 (you don't want to crowd them) and cook until the first side is golden brown, 3-4 minutes. Flip and continue cooking until done, about 2 minutes more. Transfer the tilapia to a serving platter. Wipe the pan clean and repeat with remaining fillets. Combine the corn tortillas, paprika, cumin, cayenne pepper, 1½ teaspoons 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 salt. Working with one 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 (this can be done several hours ahead of time). 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 (you don't want to crowd them) and cook until the first side is golden brown, 3-4 minutes. Flip and continue cooking until done, about 2 minutes more. Transfer the tilapia to a serving platter. Wipe the pan clean and repeat with remaining fillets. Nutrition Information Powered by Per serving (4 servings) Calories: 556 Fat: 28g (approximate, depends on how much oil you use) Saturated fat: 3g Carbohydrates: 35g Sugar: 1g Fiber: 4g Protein: 42g Sodium: 1166mg Cholesterol: 178mg Per serving (4 servings) Calories: 556 Fat: 28g (approximate, depends on how much oil you use) Saturated fat: 3g Carbohydrates: 35g Sugar: 1g Fiber: 4g Protein: 42g Sodium: 1166mg Cholesterol: 178mg