Tortilla-Crusted Tilapia with Salsa

Happy Cinco de Mayo!

As many of you know, this Mexican holiday literally translates to "May 5th", and while many people in America do not necessarily understand the meaning behind the celebration, a lot of people often acknowledge the passing of this day by indulging in Mexican traditions and food.

For me, I'm no exception.  I love making a big plate of South-O'-The-Border food, full of peppery spice and citrus and herby deliciousness. 

That's why I'm bringing you some of my favorite Mexican-style meals - breakfast, lunch, dinner and snacks for in between - to help you find some tasty options.  Hopefully, it'll inspire you to make your own Cinco De Mayo creations!
This isn't really a Mexican dish, but I did add some spicy flavor that's reminiscent of Cinco de Mayo, like tortilla chips, lime, fajita seasoning and homemade salsa.  Normally, I do this with chicken, but since I already made way too many enchiladas this week with chicken, I needed a break.  I used tilapia, which is a super mild fish that doubles as a nice substitute when your done with chicken for a day or two.  Baking the fish helps you avoid fattening oils and the salsa is chockfull of veggies.

It's kind of like a health food!









Tortilla-Crusted Tilapia with Salsa

2 large tilapia fillets
1 cup crushed tortilla chips
1/2 cup flour
2 tbsp. Fajita seasoning
3/4 cup milk
1/4 cup lime juice
Roasted Corn & Black Bean Salsa


Preheat oven 375F.

Place three bowls on the counter.  Mix flour and fajita seasoning in the first bowl, milk and lime juice in the second, and crushed chips in the third. 

Dredge the tilapia in flour, then milk, then finish with the chips, coating each fillet completely.

Place on a foil-lined baking sheet.

Bake for 15-20 minutes.