3cups(345g)crushed tortilla chipsabout 10 ounces of chips
¾cup(94g)gluten-free all-purpose flour
3tablespoonscornstarch
½teaspoonground black pepper
½teaspoonkosher salt
½teaspoongarlic powder
¾cup(177ml)unsweetened plain almond milk
¼cup(59ml)water
Spray avocado oil
Instructions
Preheat the oven to 400 °F (204 °C) and line a baking sheet with parchment paper or a silicone mat.
Place the tortilla chips into a food processor and blitz until ground, you should still have some texture and larger pieces. Transfer to a plate.
In a shallow bowl, whisk together the all-purpose flour, corn starch, almond milk, water, pepper, kosher salt, and garlic powder.
Dip each tilapia filet into the batter then dredge through the tortilla chips. Place on the baking sheet and repeat with remaining tilapia. Spray the fish with avocado oil spray and transfer to the oven.
Bake for 25-30 minutes or until golden brown. For a darker fish, broil for the last 5 minutes. Serve immediately with mango salsa and avocado slices.