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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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âA cool sauce with just a bit of zing tops these crispy, spicy fish tacos,â says Lena Lim of Seattle, Washington. âI love this recipe. It's great, guilt-free and doesn't break the bankâ¦always a good thing when you're a college kid!â Ingredients:
3/4 cup fat-free sour cream |
1 can (4 ounces) chopped green chilies |
1 tablespoon fresh cilantro leaves |
1 tablespoon lime juice |
4 tilapia fillets (4 ounces each) |
1/2 cup king arthur unbleached all-purpose flour |
1 egg white, beaten |
1/2 cup panko (japanese) bread crumbs |
1 tablespoon canola oil |
1/2 teaspoon salt |
1/2 teaspoon each white pepper, cayenne pepper and paprika |
8 corn tortillas (6 inches), warmed |
1 large tomato, finely chopped |
Directions:
1. Place the sour cream, chilies, cilantro and lime juice in a food processor; cover and process until blended. Set aside.
2. Cut each tilapia fillet lengthwise into two portions. Place the flour, egg white and bread crumbs in separate shallow bowls. Dip tilapia in flour, then egg white, then crumbs.
3. In a large skillet over medium heat, cook tilapia in oil in batches for 4-5 minutes on each side or until fish flakes easily with a fork. Combine the seasonings; sprinkle over fish.
4. Place a portion of fish on each tortilla; top with about 2 tablespoons of sour cream mixture. Sprinkle with tomato. Yield: 8 servings.
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