Baja Style Crispy Baked Tilapia for Tacos

Tilapia filet, 16 oz, cubed
Egg white, fresh, 1 large
Bellucci Organic Extra Virgin Olive Oil 1 tsp
Progresso Panko Crispy Bread Crumbs, 1/2 cup
Kellogg's Corn Flake Crumbs, 1/2 cup
Maseca Instant Corn Masa Flour, 1/4 cup
Lime Pepper, (Tone's), 1/2 tsp
Mrs. Dash Salt-Free Garlic & Herb Seasoning Blend, 1/2 tsp
Chipotle chili powder, 1/2 tsp
ground cumin, 1/2 tsp
Emeril's Original Essence, 1/2 tsp
Kikkom Ponzu Sauce, 1 tbsp
Vegetable Spray

Slightly beat egg white with **spices and oil. Add cubed Tilapia to mixture; let sit refrigerated for 15 minutes. *Mix together panko, corn flake crumbs and masa corn flour. Toss marinated fish with crumbs. Spray a large cookie sheet or jelly roll pan with vegetable spray or line with parchment paper (best way) and spray with vegetable spray. Add fish in single layer to pan. Bake at 375 degrees for 14 minutes; cook until golden brown and done, may need less or more cooking time depending on thickness of fish.

*You may add extra spices to the crumb coating if desired for extra flavor/spice. The nutrition facts indicate less crumbs and flour than listed in the ingredient list. This is because not all of the crumb mixture is used up when coating the fish, thus the nutrition facts would be inaccurate.

**When I can find this flavor, I am going to substitute McCormick's Grill Mates Baja Citrus Marinade (1/2 package) for the spices and Ponzu to see how that tastes.

Number of Servings: 4

Recipe submitted by SparkPeople user STA8LEAN.