AllWhites® Recipe,
reprinted from allwhiteseggwhites.com
Baja Fish Tacos with Slaw
Trade in ho-hum, fried fish sandwiches for something with a lot more flavor and flair - fish tacos! This pan-fried white fish with a light cornmeal coating is fresh and tasty. Serve on warm corn tortillas with fresh cilantro, cabbage and a spoonful of creamy adobo sauce. Easy 30 minute recipe.

Preparation: 20 minutes  
Cooking: 8 minutes  
Time-To-Table: 30 minutes  
Serving Size: 4

Ingredients:

Sauce Ingredients:

  • 1/3 cup low-fat mayonnaise
  • 1/3 cup reduced-fat sour cream
  • 1 canned chipotle pepper in adobo sauce, finely chopped
  • 2 tablespoons lime juice

Fish Ingredients:

  • 1/3 cup AllWhites® egg whites
  • 1 cup cornmeal
  • Salt and chili powder to taste
  • 1 pound mild white fish*, cut into strips
  • 3 tablespoons olive oil
  • 1-1/2 cups finely shredded red cabbage
  • 1/4 cup chopped fresh cilantro
  • 8 (6 inch) corn tortillas, warmed
AllWhites
Substitutions:

*Tilapia, red snapper, cod, or halibut are all good options.

Serve tacos with green taco sauce or a bottled chipotle mayo if time is short.

And add some chopped ripe avocado.

Bake the fish, with a light coating of cooking spray, for a lighter dish.

Instructions:
    1. Mix all sauce ingredients in small bowl. Cover and refrigerate until serving time.
    2. Pour AllWhites egg whites into shallow dish. Place cornmeal, salt and chili powder in a second shallow dish. Dip fish strips in AllWhites, then dredge in seasoned cornmeal, shaking off excess.
    3. Heat oil in large skillet over medium-high heat. Cook fish strips 2 to 4 minutes, turning once, until golden brown (do this in batches).
    4. Serve fish wrapped in warm tortillas, garnished with cabbage, cilantro, and a spoonful of sauce.


Nutrition Facts:
Calories: 451, Fat: 18 g, Cholesterol: 58 mg, Sodium: 391 mg, Carbohydrate: 44 g, Dietary Fiber: 5 g, Protein: 31 g
Click here to go back 1005 Copyright © 2013 Better'n Eggs