Successful Together: Habanero Lime Crusted Tilapia

June 12, 2011

Habanero Lime Crusted Tilapia

Mom and I were shopping yesterday and I found some Habanero Lime Potato chips for cheap and I knew Ed would LOVE them, so being a good wife, I bought him a bag. Welllllllll, I figured I would crush some up and use them as a crunchy topping for some tilapia fillets I had. The result was pretty Tasty!

hooray bad lighting!

3 - 4 oz tilapia fillets
1 oz crushed chips ( I used habanero lime)
1 teaspoon olive oil

Preheat oven to 400.
Rinse and pat your fillets dry with a paper towel. Place on a baking sheet, sprayed with PAM, flat side down. Brush 1/3 of oil on each fillet and sprinkle chip mixture over top, pressing slightly to coat. Bake for 8-11 minutes or until cooked through. Serve and Enjoy!

The spicyness from the chips didnt pass too badly to the fish, so I will add some extra spices next time. It was a nice combination, have the crunchy chips on top of the tender fish. Ed and I both enjoyed it.

1 tilapia fillet with 1/3 oil and 1/3 chips = 4 Points+

Linked at:
Recipe of the Week: Hot and Spicy


  1. First, I want to tell you, that I thought you were crazy when I read "habanero" in the title. Jake has occasionally put habaneros in his chili, and it is freakin' hot. But, once I read that it was in chip form, it actually sounds really good. I absolutely adore tilapia. Good idea, mixing up the textures :)

  2. You know what they say Beth, you are normally right with your first thought!!! :) But yeah, whole habaneros...not so much ! :) Have a great day and thank you for stopping by!


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