Coconut/Lime Tilapia Recipe

Name: Coconut/Lime Tilapia
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 36 ounces tilapia fillets; flour; 1 lime, juice of; ¾ cup Egg Beaters egg substitute (liquid eggs); 1 cup plain breadcrumbs; ½ cup coconut; ¼ teaspoon salt; ¼ teaspoon dried sweet basil leaves; ¼ teaspoon garlic salt; ½ teaspoon pepper; cooking spray

Servings: persons

36 ounces tilapia fillets
flour
1 lime, juice of
¾ cup Egg Beaters egg substitute (liquid eggs)
1 cup plain breadcrumbs
½ cup coconut
¼ teaspoon salt
¼ teaspoon dried sweet basil leaves
¼ teaspoon garlic salt
½ teaspoon pepper
cooking spray

1
Place flour in flat bowl.
2
(for coating filets).
3
Stir lime juice and liquid egg together and put in its own bowl.
4
Mix breadcrumbs and coconut together.
5
Add salt, pepper, Basil, garlic salt and place in a flat bowl.
6
With each filet, cover in flour, shake off excess, dip in egg/lime mix, and coat both sides with the breadcrumbs/coconut.
7
Place on a cookie sheet that has been sprayed with cooking spray.
8
Bake @ 375 for 15 min (or until it flakes).
9
I served with a Broccoli & Rice dish, and steamed zucchini.

161

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 36 ounces tilapia fillets, flour, 1 lime, juice of, ¾ cup Egg Beaters egg substitute (liquid eggs), and more.

Yes, Coconut/Lime Tilapia falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Coconut/Lime Tilapia

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