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!