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Pepita Crusted Tilapia with Tomatillo Cream Sauce & Cilantro Potatoes


Pepita Crusted Tilapia with Tomatillo Cream Sauce and Cilantro Potatoes is filled with the zesty Mexican flavors of crispy potatoes with moist tilapia and crunchy pepitas. Serve this recipe as is or if you want to continue the Mexican flavor of this dish pair it with rice, refried black beans, and your favorite flan recipe. This recipe is perfect for any occasion or whenever you are in need of a flavor explosion.

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  • 4 (6-ounce) tilapia fillets
  • 1/2 cup pepitas or roasted pumpkin seeds
  • 1/2 cup Panko
  • 1/4 teaspoon oregano
  • 1/4 teaspoon cumin
  • 2 eggs lightly beaten
  • salt to taste
  • black pepper to taste
  • nonstick baking spray
  • 6 tomatillos, husked and rinsed
  • 1/2 serrano split, seeds removed and diced
  • 1/2 onion diced
  • 1/2 cup crema Mexicana or heavy whipping cream
  • 1/4 cup cilantro
  • salt to taste
  • black pepper to taste
  • 4 medium potatoes, peeled and diced
  • 1/2 serrano seeds removed and thinly sliced
  • 1/2 cup cilantro
  • 1/4 cup stock, your choice vegetable or chicken
  • 2 tablespoons vegetable oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper


Servings 4
Preparation time 30mins
Cooking time 70mins
Adapted from


Step 1

Preheat oven to 375°F.

Place pepitas and Panko in a food processor, and pulse until pepitas are coarsely ground.

Place pepita breading mix into a shallow dish and mix in cumin and oregano. Season to taste with salt and black pepper.

Spray your baking sheet and set aside.

Place your eggs in a shallow dish alongside pepita breading mix.

Dip your fillets in egg and dredge in the pepita breading, place on baking sheet.

Spray tops of fillets with nonstick baking spray and cook in the oven for 8 to 12 minutes.

Place tomatillos in a saucepan and cover with water.

Bring the pan to boil, reduce heat and cook for about 8 minutes.

Drain the tomatillos, place in a blender, add serrano, onion, crema or whipping cream, and cilantro. Blend until smooth. Add a bit of water if the blender has trouble moving.

Season to taste with salt and pepper.

Serve over tilapia and garnish with pepitas.

Place diced potatoes in a saucepan and cover with water.

Bring to a boil, reduce heat, and cook until fork tender, about 10 minutes.

In a blender add serrano, cilantro, stock. Blend until smooth.

In a large skillet over medium-high heat add oil.

Drain potatoes well and add to skillet.

Allow the potatoes to crisp on each side, this can take 5 to 8 minutes.

Add blended cilantro mix, salt, and black pepper.

Cook until almost all the liquid is evaporated into potatoes.

Serve with tilapia.

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