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Cornflake-Crusted Tilapia with Lime-Avocado Dip & Beet-Apple Slaw Recipe

Name: Cornflake-Crusted Tilapia with Lime-Avocado Dip & Beet-Apple Slaw
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4
Ingredients: 4 medium beets; 1.5 lb tilapia fillets; 2 eggs; 2 Granny Smith apples; 1 small bunch cilantro; 2 limes; 1/2 cup sour cream; 1/2 cup dried cranberries; 1/4 teaspoon black pepper; 1/4 teaspoon salt; 1 ripe avocado; 2 cups cornflake crumbs; 1 tablespoon honey

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This is a yummy fish meal with crunchy fish sticks, a creamy dip, and a fresh salad. The fish is coated with cornflakes and baked. The salad has apples and beets. The dip is made with lime and avocado.

Ingredients

4 medium beets

1.5 lb tilapia fillets

2 eggs

2 Granny Smith apples

1 small bunch cilantro

2 limes

1/2 cup sour cream

1/2 cup dried cranberries

1/4 teaspoon black pepper

1/4 teaspoon salt

1 ripe avocado

2 cups cornflake crumbs

1 tablespoon honey

Method

Preheat the oven to 425°F and adjust the rack to the center position.

Crack the eggs into a shallow bowl, season with salt and pepper, and beat them.

On a large plate, mix cornflake crumbs with a pinch of salt.

Cut the tilapia fillets into 1-inch-wide strips.

Line a baking sheet with parchment paper.

Dip the fish strips in the egg mixture, then coat with the cornflake crumbs; place on the baking sheet.

Bake the fish sticks until they are crispy and the fish flakes easily with a fork, about 20 minutes.

While the fish is baking, peel and grate the beets and apples, and place them in a salad bowl.

Chop the cilantro leaves finely and add half to the salad bowl with the dried cranberries.

In a small bowl, mash the avocado with the sour cream, juice of 1 lime, honey, and remaining cilantro to make the dip.

Toss the beet-apple slaw with the juice of the remaining lime, a pinch of salt, and pepper.

Serve the baked fish sticks with the lime-avocado dip and the beet-apple slaw on the side.

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