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Oven-Fried Fish Torta with Mexican Cocktail Sauce

Makes: 4 servings
Prep 20 mins Bake 425° 11 mins
Fish Tortas with Mexican Cocktail Sauce
Ingredients
  • 2 8  ounces  fresh or frozen skinless tilapia fillets, about 1/2 inch thick
  • 1/4  cup  bottled cocktail sauce
  • 1/4 - 1/2  jalapeno chile pepper, stemmed, seeded and minced*
  • 1 1/2  teaspoons  snipped fresh cilantro
  • 1 1/2  teaspoons  lime juice
  • 1/4  teaspoon  ground cumin
  • 3/4  cup  corn flakes, crushed
  • 1  teaspoon  garlic powder
  • 1  teaspoon  chili powder
  • 1/8 - 1/4  teaspoon  cayenne pepper
  • 1  egg
  •  Salt
  • 1  tablespoon  all-purpose flour
  • 4 1  ounces  slices Monterey Jack cheese with jalapeno chile peppers or sharp cheddar cheese (optional)
  • 2 8  inches  Mexican rolls or hard rolls, split and toasted
  •  Mayonnaise
  •  Shredded lettuce
  •  Dill pickle slices
  •  Sliced avocado
Directions

1. Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Preheat oven to 425 degrees F. Line a baking sheet with foil; set aside.

2. For Mexican-style cocktail sauce, in a small bowl combine the cocktail sauce, jalapeno chile pepper, cilantro, lime juice, and cumin; set aside.

3. In a shallow dish combine the crushed corn flakes, garlic powder, chili powder, and cayenne pepper. In a second shallow dish beat egg with a fork. Sprinkle fish with salt and flour, shaking off excess. Dip into egg, then into corn flake mixture, pressing mixture lightly onto fish. Arrange fish on the prepared baking sheet.

4. Bake the tilapia for 10 to 12 minutes or until fish flakes when tested with a fork. If desired, top each fish fillet with a slice of cheese; bake for 1 minute more or until cheese is melted.

5. Spread cut sides of rolls with mayonnaise and Mexican-style cocktail sauce. Top with a fish fillet and desired toppings.

From the Test Kitchen*
  • Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
Nutrition Facts (Fish Tortas with Mexican Cocktail Sauce)
  • Servings Per Recipe 4,
  • cal. (kcal) 742,
  • Fat, total (g) 29,
  • chol. (mg) 137,
  • sat. fat (g) 9,
  • carb. (g) 75,
  • Monounsaturated fat (g) 7,
  • Polyunsaturated fat (g) 8,
  • Trans fatty acid (g) 0,
  • fiber (g) 6,
  • sugar (g) 4,
  • pro. (g) 42,
  • vit. A (IU) 1020,
  • vit. C (mg) 7,
  • Thiamin (mg) 1,
  • Riboflavin (mg) 1,
  • Niacin (mg) 13,
  • Pyridoxine (Vit. B6) (mg) 1,
  • Folate (g) 262,
  • Cobalamin (Vit. B12) (g) 2,
  • sodium (mg) 1208,
  • Potassium (mg) 767,
  • calcium (mg) 263,
  • iron (mg) 6,
  • Mark as Free Exchange () 0,
  • Percent Daily Values are based on a 2,000 calorie diet

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