Cilantro Parsley

Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
In a shallow bowl, combine the panko breadcrumbs, paprika, garlic powder, cumin, salt, and pepper. Mix well to ensure the spices are evenly distributed.
In another bowl, whisk together the beaten egg and Worcestershire sauce.
Dip each snapper fillet into the egg mixture, allowing any excess to drip off. Then coat the fillet with the seasoned panko breadcrumbs, pressing gently to ensure the crumbs adhere to the fish.
Place the coated snapper fillets on the prepared baking sheet. Repeat the process with the remaining fillets.
Bake the snapper fillets in the preheated oven for about 12-15 minutes or until the fish is cooked through and the crust is golden and crispy.
While the snapper is baking, warm up the tostadas or tortilla chips in the oven for a few minutes until they are slightly crispy.
Once the snapper is cooked, remove it from the oven and let it cool for a minute. Serve the panko-crusted snapper on the tostadas or alongside the tortilla chips.
Garnish with fresh cilantro or parsley, and serve with lime wedges for squeezing over the fish.