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Prep Time: 28 Minutes Cook Time: 15 Minutes |
Ready In: 43 Minutes Servings: 6 |
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Cutting the fish into chunks before dredging and baking creates four sides of crispy breading and a tasty taco. Ingredients:
2 ounces baked tortilla chips (about 40 chips) |
1/2 cup dry breadcrumbs |
1 teaspoon black pepper |
1/2 teaspoon salt |
1 cup low-fat buttermilk |
4 teaspoons 40%-less-salt taco seasoning, divided |
1 pound grouper fillet, cut into 36 (1-inch) chunks |
cooking spray |
1/3 cup reduced-fat sour cream |
1/3 cup light mayonnaise |
1 tablespoon fresh lime juice |
1 2 (6-inch) corn tortillas |
1 (10-ounce) package angel hair slaw |
1 1/4 cups thinly sliced red bell pepper strips |
1/2 cup thinly sliced green onions (about 3 onions) |
1/4 cup cilantro leaves |
6 lime wedges |
Directions:
1. Preheat oven to 425°.
2. Place tortilla chips in a food processor; pulse 5 to 6 times to form coarse crumbs to measure 3/4 cup. Place crumbs in a shallow dish, and stir in breadcrumbs, black pepper, and salt.
3. Combine buttermilk and 2 teaspoons taco seasoning in a shallow bowl. Dip fish chunks, 1 at a time, into buttermilk mixture; dredge in crumb mixture. Place fish chunks on a baking sheet coated with cooking spray. Lightly coat fish with cooking spray. Bake at 425° for 15 minutes or until fish flakes easily when tested with a fork.
4. While fish cooks, combine remaining 2 teaspoons taco seasoning, sour cream, mayonnaise, and lime juice in a bowl; stir well.
5. Heat tortillas according to package directions. Top each tortilla with 3 fish chunks and 1/4 cup slaw. Divide bell pepper, green onions, and cilantro evenly among tacos, and drizzle evenly with sour cream mixture. Serve immediately with lime wedges.
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