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

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


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.


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


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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