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.
1/3 cuplow-fat mayonnaise
1/3 cupreduced-fat sour cream
1canned chipotle pepper in adobo sauce, finely chopped
2 Tbsp.lime juice
- 1/3 cupAllWhites® egg whites
- 1 cupcornmeal
- to tastesalt
- to tastechili powder
- 1 lb.mild white fish*, cut into strips
- 3 Tbsp.olive oil
- 1-1/2 cupsfinely shredded red cabbage
- 1/4 cupchopped fresh cilantro
- 8corn tortillas (6 inch), warmed
Mix all sauce ingredients in small bowl. Cover and refrigerate until serving time.
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.
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).
Serve fish wrapped in warm tortillas, garnished with cabbage, cilantro, and a spoonful of sauce.
* 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.
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