Tortilla Chip Crusted Baked Fish Tacos with Avocado Mango Salsa
Makes 6 tacos, 3 servings
Ingredients
3large Tilapia filletssplit into 6 pieces
1 1/2cupstortilla chipscrushed (I used Guacamole flavored Food Should Taste Good brand)
1/4cupflour
1tbspplus 1 tsp taco seasoning
1eggbeaten
1can black beansrinsed and drained
6small flour tortillas
1tbsplime juice
cooking spray
Salsa:
1/2mangopeeled and diced
1/2avocadopeeled and diced
1tbspjalapenoseeded and finely diced
saltto taste
1tbsplime juice
Instructions
Preheat oven to 400 degrees.
Line a large baking sheet.
Add tortilla chips, flour, and 1 tbsp taco seasoning to a large ziploc bag. Shake to mix and crush chips with your hands.
Make a breading station. Add beaten egg to one plate and chip mixture to another.
Dip each fish piece in egg then coat and press in chip mixture.
Lay on lined baking sheet and repeat with remaining fish.
To make sure they get extra crispy spray fish lightly with cooking spray.
Place in the oven for 12-15 minutes until cooked through and flaky and the coating is golden brown.
Depending on the size of your fish fillets you may need to cut them lengthwise in half (I had 3 large fillets and cut them into 6 pieces) after they come out of the oven.
Meanwhile, add rinsed black beans to a saucepan.
Heat over medium low and add 1 tsp taco seasoning and 1 tbsp lime juice. Stir until warmed throughout.
Mix together ingredients for salsa in a small bowl. Set aside.
Optional: heat flour tortillas on a plate covered with a damp paper-towel in the microwave for 15 seconds.
To assemble tacos: add one fillet to each tortilla, along with a few spoonfuls of beans, and then add salsa on top. I serve 2 tacos per person.
Serve immediately and enjoy! I like to serve extra salsa and chips on the side.