Tortilla Crusted Chipotle & Lime Fish Fillet

• -4 boneless skinless fish fillets of your choice, Tilapia, Snapper or Cod work best for me.
• -6 soft corn tortillas, torn into pieces
• -1 Fresno or Serrano pepper, seeded and coarsely chopped (Add a second for extra spice**)
• -juice from 1 fresh lime
• -1/3 cup fresh cilantro
• -1/2 tsp chipotle chilli powder (Again, double this if you like a bit more spice.)
• -1/4 tsp ground cumin
• -1/2 tsp seasoning salt
• -1/2 tsp ground sea salt or to taste
• -ground black pepper to taste
• -1 egg beaten

1. -Preheat oven to 375u0b0F Coat a baking sheet with coconut oil or olive oil.
2. -Put tortilla pieces, pepper, lime juice, cilantro and spices in a food processor or blender. Pulse until the corn tortillas are uniform small crumbs. Spread dry-ish mixture on a plate.
3. -Beat egg in shallow dish.
4. -Dip each fillet in egg, then lay over crumbs, patting fillet on each side to adhere crumbs. Place on baking sheet.
5. -Bake until fish flakes and crust is crispy, about 15 minutes depending on thickness of fillets.***
6. **The base of this recipe is on the mild to medium side for spiciness. As I have noted above, if you like things spicier, try adding a second pepper and/or another 1/2 tsp of chili powder. I prefer a spicier mixture myself and almost always add a second pepper to the crust mixture. It's up to you!
7. ***Also great on the grill in the summertime, though cooking directly on the grill can be a challenge if it is flakier fish so handle carefully!

your choice, corn tortillas, serrano pepper, fresh lime, fresh cilantro, chilli powder, ground cumin, salt, ground sea salt, black pepper, egg

Taken from www.epicurious.com/recipes/member/views/tortilla-crusted-chipotle-lime-fish-fillet-51462211 (may not work)