Chipotle And Dorito Crusted Tilapia Recipes

Steps:

• Combine all ingredients for the dressing in a small bowl. Set in the frig. for two hours.
• In a food processor, put Doritos, spices and jalapeno and process until finely crushed. Place on waxed paper when ready to cook.
• Preheat oven to 350 Degrees.
• In a med. bowl, whisk egg.
• Dip fish into egg and then coat both sides of the fish with crust ingredients. Be sure they are well coated.
• Place fish on parchment paper lined baking sheet and squeeze lime over the fish.
• Bake for 30 minute.
• Serve with the chipotle lime dressing and enjoy.

Steps:

• Put the chipotle chiles, honey, scallions, 2 tablespoons of the oil, 1 teaspoon salt and a few grinds of pepper in a food processor and pulse until combined. Transfer to a large bowl, add the tilapia and toss to coat evenly; set aside for 10 minutes at room temperature.
• Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add the tilapia and cook, turning once, until just cooked through, 5 to 7 minutes. Serve with coleslaw and lemon wedges on the side.

Steps:

• Beat eggs in a platter.
• Place Doritos, spices, and chipotle pepper in food processor until until chips are finely crushed.
• Coat tilapia with egg and place in chip mixture until well coated on both sides.
• Squeeze Lime juice over fish.
• Spray cookie sheet with no stick spray.
• Bake at 350°F for 30 minutes.

Steps:

• Preheat broiler.
• Purée cilantro, oil, chiles with some adobo sauce, water, cumin, 3/4 teaspoon salt, and 1/2 teaspoon pepper in a blender until smooth, then coat fish with sauce.
• Line rack of a broiler pan with foil, then broil fish 3 to 4 inches from heat until just cooked through, 6 to 9 minutes.

Steps:

• Put flour and eggs into 2 separate dishes. Combine bread crumbs, cilantro, lime zest, garlic powder, cayenne pepper, salt, and black pepper in a third dish.
• Season tilapia fillets with salt and pepper. Put 1 fillet in flour, coat both sides, and gently shake off excess. Dip into eggs, turning once, then dredge in the bread crumb mixture to coat. Repeat with remaining fillets.
• Heat oil in a large skillet over medium heat. Place fillets in the skillet and cook until crust is golden and fish is easy to lift with a spatula, 3 to 4 minutes. Turn and cook on the other side until fish flakes easily with a fork, another 3 to 4 minutes.

Steps:

• Stir together the chipotle chile powder, garlic powder, salt, and cracked black pepper in a shallow bowl. Brush the tilapia fillets with the canola oil, and press into the spice mixture to coat, and set aside. Make the salsa by stirring together the mango, jalapeno, red onion, 1 clove garlic, cilantro, and lime juice in a separate bowl, and set aside. Make the aioli by stirring together the chipotle puree, 1 clove garlic, and mayonnaise in a small bowl, and set aside.
• Bring the black beans and 2 cloves of garlic to a simmer in a saucepan with a pinch of salt. Cover, and cook over low heat for 20 minutes. Meanwhile, heat a large skillet over medium-high heat, and cook the tilapia until opaque in the center, and crispy on both sides, about 7 minutes. Heat the tortillas in a skillet over medium heat, and keep warm.
• To serve, place the tortillas on a plate, spoon on some Spanish rice and black beans. Top with some of the coleslaw mix, hot tilapia, and a spoonful of the mango-cilantro salsa. Top with a dollop of chipotle aioli to serve.

Steps:

• Preheat oven to 425 degrees.
• In a food processor or blender, blend chipotle peppers, salsa, and lime juice. Place in a shallow bowl.
• Place crushed tortilla chips in a separate shallow bowl.
• Dredge tilapia through the chipotle mixture and then through the tortilla chips. Place the fillets in a greased 9 x 13 inch baking dish.
• Bake for about 20 minutes, until the fillets easily flake with a fork and the edges are browning.
• Garnish with limes and cilantro before serving.

Steps:

• Preheat oven to 400°. Lightly grease a baking sheet or line with parchment paper.
• Sprinkle lime juice on both sides of fish, then season both sides with salt and pepper. Stir together tortilla chips and cayenne on a plate. Beat egg in a bowl. Dip each fillet in egg, then roll in chips. Place each coated fillet on prepared baking sheet.
• Bake for 15-17 minutes, or until fish flakes.
• While fish is baking, make tartar sauce: Mix together mayonnaise, jalapeño, garlic, cilantro, and lime juice. Season to taste with salt. Serve with cooked fish.