Ingredients

• 1/2 cup flour
• 1 tsp ground cumin
• 1/2 tsp red pepper flakes
• 1/2 tsp smoked paprika
• 1 tsp garlic powder
• 1 lime, zest
• 3 large eggs
• 3 cups corn tortilla chips, crushed (7-ounces)
• 1.5 lbs tilapia, sliced into strips

Preparation

Preheat the oven to 350°F.
On a large plate or a wide-mouthed bowl, whisk flour, cumin, child flakes, smoked paprika, garlic powder and lime zest. Set aside.
In another wide-mouthed bowl, beat eggs. Set aside.
Place crushed tortillas in a shallow baking dish or a large plate.
To encrust fish, take one strip at a time and lightly toss it in the flour mixture. Next, dip the fish into the eggs, then finish off by coating it with the crushed tortillas.
Arrange fish stick on a parchment-lined baking sheet. Continue coating remaining fish.
Bake for approximately 12 to 15 minutes, or until fish is cooked through and tortilla crust is lightly golden.
Serve immediately or store in the refrigerator for up to 3 days. *If you prefer, you can pan fry the fish on a large skillet over medium-high heat.