Tortilla Chip Crusted Baked Fish Tacos with Avocado Mango Salsa
Makes 6 tacos, 3 servings
Ingredients
- 3 large Tilapia fillets split into 6 pieces
- 1 1/2 cups tortilla chips crushed (I used Guacamole flavored Food Should Taste Good brand)
- 1/4 cup flour
- 1 tbsp plus 1 tsp taco seasoning
- 1 egg beaten
- 1 can black beans rinsed and drained
- 6 small flour tortillas
- 1 tbsp lime juice
- cooking spray
Salsa:
- 1/2 mango peeled and diced
- 1/2 avocado peeled and diced
- 1 tbsp jalapeno seeded and finely diced
- salt to taste
- 1 tbsp lime 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.