Tortilla-Crusted Tilapia

Tonight I'm making Tortilla-Crusted Tilapia from RecipeZaar. I've made it before, and if memory serves me correctly, it was very good. (If memory does not serve me correctly, then we're going to have scrambled eggs for supper.)

I don't have any jalapeno, chili powder, or cumin (so I'm not sure why I chose this recipe), but I'm hoping this little variation will do the trick:

TORTILLA-CRUSTED TILAPIA (OR CHICKEN)
4 tilapia filets (I used 2 tilapia filets, and 1 chicken breast cut up into slices)
1 red tortilla, 1 green tortilla, and 2 handfuls of yellow corn tortilla chips
1 tsp. Cheese & Jalapeno Dip Mix
2 tsp. Cuban or Fajita Seasoning
1 tsp. cilantro
1 tsp. lime juice
1 egg, beaten

Put tortillas, seasonings, cilantro, and lime juice in blender and pulse until it forms a crumb mixture. Dip each fish filet into the egg and then into the crumb mixture. Lay on a parchment-lined baking dish, and bake at 375 F for 15 minutes. (For the chicken, I put the slices in a dish and brushed them with egg. Then I sprinkled them with the crumb mixture and cooked them in a frying pan.) Serve with a squeeze of lime, and wrap up in lettuce leaves if you like.
I only made half as much of the crumb mixture as the Recipe Zaar recipe suggests, but there was lots left over, so I put it in a freezer bag to use another time.

This recipe is so easy to make, and the whole family enjoyed it. The chicken was good, although I definitely prefer the fish.

Tomorrow night I'm trying out a mocha rub on some T-bone steaks. Check in tomorrow for the recipe and the review!