Coconut-mango encrusted tilapia (recipe)

Coconut-mango encrusted tilapia (recipe)
Name	Coconut-mango encrusted tilapia
Ingredients	Tortilla chips • Onion powder • Garlic powder • Fresh cilantro • Red bell peppers • Fresh lime juice • Olive oil
Cooktime (in hours)	0.166666667
Preptime (in hours)	0.25
Totaltime (in hours)	0.416666667
Keto friendliness	Keto friendly
Calories	211.1
Fat	11.4
Protein	23.1
Carbohydrate	4.7
Fiber	0.5
Net carbohydrates	4.2
Sugar	3.7
Saturated fat	4
Cholesterol (mg)	56.8
Sodium	79.9
Servings	4
Reviewaggregate

Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Coconut-mango encrusted tilapia (recipe) is a keto friendly food item with net carbohydrates of about 4-5 per serving.

Recipe instructions

1. Preheat grill to medium-high direct heat (350 to 400 degrees). In a blender or food processor blend tortilla chips, coconut, dried fruit, onion powder, garlic powder and salt to taste to make fine crumbs. Place in a resealable plastic bag. Add the cilantro and bell pepper, seal bag and shake to blend.
2. Stir together lime juice and oil in a shallow dish. Dip 1 fillet in lime juice mixture to coat. Transfer to crumb mixture in plastic bag. Seal the bag and coat. Press coating firmly onto fish. Repeat with remaining fillets.
3. Place fillets in foil pan or on non-stick aluminum foil. Grill, covered 10 minutes or until fish flakes easily with a fork.
   
   Food tags
   , Easy

Keto-meter rating

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Time:
Prep Time in Hours and Mins:25M

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