Start by making your avocado fruit salsa in a medium sized bowl. Add all ingredients to the bowl, including juice from half a lime. Stir and let sit.
Next place ½ of the Black Bean Habanero Harvest Snaps into a food processor or blender. Pulse until fine crumbs form. Place in a medium bowl.
Take tilapia onto a plate and cover with the juice from the remaining ½ lime. Sprinkle a bit of salt and pepper on each. Then dunk into the Harvest Snap crumbs.* Coat both sides.
Heat the canola oil in a pan over medium heat. You don't want the oil too hot or popping. Place fish in the oil and cook on one side for about 4 minutes, then flip and cook for another 4. Cut into the center to make sure it's cooked thoroughly. Remove from stove stop.
I charred my tortillas over a gas stove to get them heated, but you can do so in the microwave or in a pan on the stove. Just be careful if you light them over a fire or on the grill. Definitely don't add oil if you are cooking over an open flame - please.
Lay out tortillas, top with cut pieces of the tilapia, and avocado fruit salsa. Enjoy!
Notes
- Binder: The lime will act as the binder so you don't need to add flour, eggs, etc. However, if you are looking for a full coating, you can definitely do it this way, it would just be a little less healthy or fresh tasting.