Tortilla-crusted Tilapia topped with black bean corn salsa, avocado and sour cream served with southwestern cole slaw.

 Tortilla-Crusted Tilapia

4 Tilapia filets

½ gallon buttermilk

1 10oz box of Drakes crispy fry mix

1/2 bag each of blue and white corn tortilla chips crushed finely together

¼ cup ground cumin

2 tbsp. Mexican chili powder

Clarified butter

One by one put Tilapia filets into Drakes fry mix and coat completely.  Next, transfer Tilapia filets into the buttermilk followed by the crushed tortilla chips, pressing firmly to evenly adhere to the fish.  Heat clarified butter on medium/high until hot and sauté each side of the Tilapias until nice and golden brown.

Black Bean Corn Salsa

½ cup corn (drained)

½ cup black beans (drained)

¼ cup finely diced red onion

1 tbsp. cilantro (no stems and finely chopped)

¼ tsp. ground coriander

1 tsp. white balsamic vinegar

1 tsp. olive oil

Salt and pepper to taste

Add all ingredients together, mix well and refrigerate for ½ hour.