Tortilla Crusted Chipotle & Lime Fish Fillet

Name: Tortilla Crusted Chipotle & Lime Fish Fillet
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: -4 boneless skinless fish fillets of your choice, Tilapia, Snapper or Cod work best for me.; -6 soft corn tortillas, torn into pieces; -1 Fresno or Serrano pepper, seeded and coarsely chopped (Add a second for extra spice**); -juice from 1 fresh lime; -1/3 cup fresh cilantro; -1/2 tsp chipotle chilli powder (Again, double this if you like a bit more spice.); -1/4 tsp ground cumin; -1/2 tsp seasoning salt; -1/2 tsp ground sea salt or to taste; -ground black pepper to taste; -1 egg beaten

Servings: persons

-4 boneless skinless fish fillets of your choice, Tilapia, Snapper or Cod work best for me.
-6 soft corn tortillas, torn into pieces
-1 Fresno or Serrano pepper, seeded and coarsely chopped (Add a second for extra spice**)
-juice from 1 fresh lime
-1/3 cup fresh cilantro
-1/2 tsp chipotle chilli powder (Again, double this if you like a bit more spice.)
-1/4 tsp ground cumin
-1/2 tsp seasoning salt
-1/2 tsp ground sea salt or to taste
-ground black pepper to taste
-1 egg beaten

1
-Preheat oven to 375u00b0F Coat a baking sheet with coconut oil or olive oil.
2
-Put tortilla pieces, pepper, lime juice, cilantro and spices in a food processor or blender. Pulse until the corn tortillas are uniform small crumbs. Spread dry-ish mixture on a plate.
3
-Beat egg in shallow dish.
4
-Dip each fillet in egg, then lay over crumbs, patting fillet on each side to adhere crumbs. Place on baking sheet.
5
-Bake until fish flakes and crust is crispy, about 15 minutes depending on thickness of fillets.***
6
**The base of this recipe is on the mild to medium side for spiciness. As I have noted above, if you like things spicier, try adding a second pepper and/or another 1/2 tsp of chili powder. I prefer a spicier mixture myself and almost always add a second pepper to the crust mixture. It's up to you!
7
***Also great on the grill in the summertime, though cooking directly on the grill can be a challenge if it is flakier fish so handle carefully!

No nutrition data on file — estimate from the ingredient list.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: -4 boneless skinless fish fillets of your choice, Tilapia, Snapper or Cod work best for me., -6 soft corn tortillas, torn into pieces, -1 Fresno or Serrano pepper, seeded and coarsely chopped (Add a second for extra spice**), -juice from 1 fresh lime, and more.

Yes, Tortilla Crusted Chipotle & Lime Fish Fillet 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.

That's it — enjoy your meal!