Parmesan, Potato and Tortilla Encrusted Tilapia with Tropical Salsa


  • For the fish:
  • 1/2 cup Fresh Gourmet® Tri-Colored Tortilla Strips (crushed)
  • 1/2 cup shredded Parmesan cheese
  • 1 medium-sized Idaho® potato (shredded)
  • 4 (6 ounces) Tilapia fillets
  • 1/4 cup mayonnaise
  • Cooking Spray
  • For the Tropical Salsa:
  • 1/2 cup diced grilled pineapple
  • 1/2 cup diced grilled mango
  • 1/4 cup diced grilled onion
  • 1/2 grilled jalapeno pepper, seeded and diced
  • 1/2 tomato, seeded and diced
  • 2 tablespoons cilantro, finely chopped
  • 1 clove garlic, finely chopped
  • Dash cayenne
  • Dash ground cumin
  • 2 fresh limes, juiced
  • Salt to taste


  1. In a plastic bag, combine crushed Fresh Gourmet® Tortilla Strips, Parmesan cheese and shredded Idaho® potato. Rub both sides of the Tilapia fillets generously with the mayonnaise.
  2. Place one fillet at a time in the plastic bag and shake to coat with the mixture.
  3. Fry in a sprayed pan until the potatoes are a light gold on each side.
  4. Finish in a 325º oven 5 - 8 min. until the fish reaches a temperature of 145º.
  5. While the fish is cooking, assemble the salsa ingredients. Serve on top of the Tilapia.
  6. ** You can double the salsa recipe, and serve with tortilla chips
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Yield: 4 servings

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