I think I might be in the minority, but, we didn't care for this fish recipe. I crushed the chips and coated the tilapia. After cooking, the crust was chewy and not crunchy. For those of you that want to make it - I would recommend pulverizing the tortilla chips in a blender or food processor. That would probably prevent the "chewy" texture and enable the crust to get crunchy. I also found it very difficult to flip the fish half way. Tilapia is a very delicate fish and it is easy to break apart. The crust was also falling off in places. I had average size tilapia pieces and 25 - 30 minutes would have been way too long to cook the fish. The general rule for well done fish is 10 minutes baking time per inch of fish.. We only needed to cook about 15 minutes total. I did think the avocado sauce was good, but, it seemed like it was missing something. I think cilantro would have brightened up the sauce and gave it that taste I was missing.
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I think I might be in the minority, but, we didn't care for this fish recipe. I crushed the...